Rheological properties of soybean protein isolate gels containing emulsion droplets
- 1 May 2001
- journal article
- Published by Elsevier in Food Hydrocolloids
- Vol. 15 (3), 295-302
- https://doi.org/10.1016/s0268-005x(01)00028-5
Abstract
No abstract availableThis publication has 25 references indexed in Scilit:
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