✦ LIBER ✦
Forces Involved in Soy Protein Gelation: Effects of Various Reagents on the Formation, Hardness and Solubility of Heat-Induced Gels Made from 7S, 11S, and Soy Isolate
✍ Scribed by SHIGERU UTSUMI; JOHN E. KINSELLA
- Book ID
- 108810819
- Publisher
- Institute of Food Technologists
- Year
- 1985
- Tongue
- English
- Weight
- 702 KB
- Volume
- 50
- Category
- Article
- ISSN
- 0022-1147
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