Xanthan Gum Effects on Solubility and Emulsification Properties of Soy Protein Isolate
Y.R. XIE, N.S. HETTIARACHCHYVolume:
62
Year:
1997
Language:
english
Pages:
4
DOI:
10.1111/j.1365-2621.1997.tb12222.x
File:
PDF, 210 KB
english, 1997