Soybean protein dispersions at acid pH. thermal and rheological properties

Soybean protein dispersions at acid pH. thermal and rheological properties

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Detalles Bibliográficos
Publicado en:	Journal of Food Science
Autor principal:	Puppo, M.C.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Journal of Food Science v. 64, no. 1 (1999), p. 50-56
Materias:	Alimentos Soja Glycine max Proteínas vegetales Propiedades reológicas Propiedades térmicas Dispersión Viscosidad Elasticidad Proteínas de la soja Viscoelasticidad
Publicación relacionada:	Contenido en: Journal of Food Science

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