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Textural Property of 6 Legume Curds in Relation to their Protein Constituents

✍ Scribed by R. Cai; A. McCurdy; B.-K. Baik

Book ID: 108823432
Publisher: Institute of Food Technologists
Year: 2002
Tongue: English
Weight: 562 KB
Volume: 67
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.2002.tb08713.x

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