SOY AND MEAT PROTEINS AS FOOD EMULSION STABILIZERS 2. INFLUENCE OF EMULSIFICATION TEMPERATURE, NaCl AND METHANOL ON THE VISCOELASTIC PROPERTIES OF CORN OIL-IN-WATER EMULSIONS INCORPORATING ACID PRECIPITATED SOY PROTEIN

✍ Scribed by H. J. RIVAS; P. SHERMAN

• Book ID: 111346008
• Publisher: John Wiley and Sons
• Year: 1983
• Tongue: English
• Weight: 373 KB
• Volume: 14
• Category: Article
• ISSN: 0022-4901
• DOI: 10.1111/j.1745-4603.1983.tb00349.x