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The relationship between breaking force and hydrophobic interactions or disulfide bonds involved in heat-induced soy protein gels as affected by heating time and temperature
Wu, Chao, Ma, Wuchao, Hua, YufeiLanguage:
english
Journal:
International Journal of Food Science & Technology
DOI:
10.1111/ijfs.13931
Date:
October, 2018
File:
PDF, 454 KB
english, 2018