The influence of galactomannans with different amount of galactose side chains on the gelation of soy proteins at neutral pH
Monteiro, Sónia R., Rebelo, Sandra, da Cruz e Silva, Odete A.B., Lopes-da-Silva, José A.Volume:
33
Language:
english
Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2013.04.012
Date:
December, 2013
File:
PDF, 1.94 MB
english, 2013