The effect of high intensity ultrasonic pre-treatment on...

Food Hydrocolloids 2013 / 8 Vol. 32; Iss. 2

The effect of high intensity ultrasonic pre-treatment on the properties of soybean protein isolate gel induced by calcium sulfate

Hu, Hao, Li-Chan, Eunice C.Y., Wan, Li, Tian, Ming, Pan, Siyi
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Volume:
32
Language:
english
Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2013.01.016
Date:
August, 2013
File:
PDF, 910 KB
english, 2013
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