The gel properties and microstructure of the mixture of oat...

Food Hydrocolloids 2015 / 05 Vol. 47

The gel properties and microstructure of the mixture of oat β-glucan/soy protein isolates

Shen, Rui-ling, Liu, Xiao-yun, Dong, Ji-lin, Si, Jun-ling, Li, Hong
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Volume:
47
Language:
english
Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2015.01.017
Date:
May, 2015
File:
PDF, 840 KB
english, 2015
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