Interactions between soy protein isolate and xanthan in...

Food Hydrocolloids 2006 Vol. 20; Iss. 8

Interactions between soy protein isolate and xanthan in heat-induced gels: The effect of salt addition

Ana Luiza M. Braga, Aline Azevedo, Maria Julia Marques, Marcelo Menossi, Rosiane L. Cunha
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Volume:
20
Year:
2006
Language:
english
Pages:
12
DOI:
10.1016/j.foodhyd.2006.01.003
File:
PDF, 412 KB
english, 2006
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