Incorporation of Soymilk Lipid into Soy Protein Coagulum by the Addition of Calcium Chloride

✍ Scribed by S.T. Guo; C. Tsukamoto; K. Takahasi; K. Yagasaki; Q.X. Nan; T. Ono

• Book ID: 108823717
• Publisher: Institute of Food Technologists
• Year: 2002
• Tongue: English
• Weight: 718 KB
• Volume: 67
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.2002.tb09568.x