Development of soy milk in the form of wet foam in the presences of whey protein concentrate and polysaccharides at different whipping temperatures: Study of physical, rheological and microstructural properties
Salahi, Mohammad Reza, Mohebbi, MohebbatJournal:
LWT
DOI:
10.1016/j.lwt.2020.110444
Date:
October, 2020
File:
PDF, 8.80 MB
2020