Stability against heat-induced aggregation of emulsions prepared with a dry-heated soy protein isolate–dextran mixture

✍ Scribed by N. Diftis; V. Kiosseoglou

• Book ID: 113627317
• Publisher: Elsevier Science
• Year: 2006
• Tongue: English
• Weight: 229 KB
• Volume: 20
• Category: Article
• ISSN: 0268-005X
• DOI: 10.1016/j.foodhyd.2005.07.010