Rheological and Stability Transitions in Meat Batters Containing Soy Protein Concentrate and Vital Wheat Gluten

✍ Scribed by C. PATANA-ANAKE; E. A. FOEGEDING

• Book ID: 108811073
• Publisher: Institute of Food Technologists
• Year: 2006
• Tongue: English
• Weight: 536 KB
• Volume: 50
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1985.tb13300.x