Effects of inulin/oligofructose on the thermal stability and acid-induced gelation of soy proteins
Guardado en:
Publicado en: | Journal of food science |
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Autor principal: | Tseng, Y.-C. |
Otros Autores: | Xiong, Y. L., Boatright, W. L. |
Formato: | Sin ejemplares |
Lenguaje: | Inglés |
Colección: | Journal of food science v. 73, no. 2 (2008), p. E44-E50 |
Materias: | |
Publicación relacionada: | Contenido en:
Journal of food science |
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