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Water holding of soy protein gels is set by coarseness, modulated by calcium binding, rather than gel stiffness
Urbonaite, V., de Jongh, H.H.J., van der Linden, E., Pouvreau, L.Volume:
46
Language:
english
Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2014.12.010
Date:
April, 2015
File:
PDF, 1.44 MB
english, 2015