Acid induced gelation of soymilk, comparison between gels prepared with lactic acid bacteria and glucono-δ-lactone

✍ Scribed by Grygorczyk, A.; Corredig, M.

• Book ID: 122695443
• Publisher: Elsevier Science
• Year: 2013
• Tongue: English
• Weight: 831 KB
• Volume: 141
• Category: Article
• ISSN: 0308-8146
• DOI: 10.1016/j.foodchem.2013.03.096