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EFFECTS OF SOY PROTEINS AND THEIR LEVELS OF INCORPORATION ON THE PROPERTIES OF WIENER-TYPE PRODUCTS

✍ Scribed by J. N. SOFOS; IZUMI NODA; C. E. ALLEN

Book ID: 108802879
Publisher: Institute of Food Technologists
Year: 1977
Tongue: English
Weight: 804 KB
Volume: 42
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1977.tb12628.x

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