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Rheology and thermal transitions of enzymatically modified soy protein and polysaccharides mixtures, of potential use as foaming agent determined by response surface methodology
Martínez, Karina D., Pilosof, Ana M.R.Volume:
3
Language:
english
Journal:
Food Bioscience
DOI:
10.1016/j.fbio.2013.04.008
Date:
September, 2013
File:
PDF, 819 KB
english, 2013