![](/img/cover-not-exists.png)
Gel properties and formation mechanism of soy protein isolate gels improved by wheat bran cellulose
Xiao, Yaqing, Li, Jiamei, Liu, Yingnan, Peng, Fei, Wang, Xiaojing, Wang, Cheng, Li, Mei, Xu, HuaideVolume:
324
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2020.126876
Date:
September, 2020
File:
PDF, 2.13 MB
2020