Rheological properties and stability of model salad dressing emulsions prepared with a dry-heated soybean protein isolate–dextran mixture

✍ Scribed by N.G. Diftis; C.G. Biliaderis; V.D. Kiosseoglou

• Book ID: 113627232
• Publisher: Elsevier Science
• Year: 2005
• Tongue: English
• Weight: 240 KB
• Volume: 19
• Category: Article
• ISSN: 0268-005X
• DOI: 10.1016/j.foodhyd.2005.01.003