Spinnability and rheological properties of globular soy...

Food Hydrocolloids 2019 / 05 Vol. 90

Spinnability and rheological properties of globular soy protein solution

Mu, Bingnan, Xu, Helan, Li, Wei, Xu, Lan, Yang, Yiqi
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Volume:
90
Language:
english
Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2018.12.049
Date:
May, 2019
File:
PDF, 1.57 MB
english, 2019
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