Effects of Gum Arabic Concentration and Soy Proteins on the...

International Journal of Food Properties 2012 / 07 Vol. 15; Iss. 4

Effects of Gum Arabic Concentration and Soy Proteins on the Flow and Viscoelasticity of their Dispersion

Salazar-Montoya, J.A., Jiménez-Avalos, H.A., Ramos-Ramírez, E.G.
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Volume:
15
Language:
english
Journal:
International Journal of Food Properties
DOI:
10.1080/10942912.2010.506099
Date:
July, 2012
File:
PDF, 312 KB
english, 2012
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