Effect of Cross‐Linking Agents on Physicochemical, Textural Properties and Microstructure of Canned Soy Protein Isolate‐Yellow Alkaline Noodles Prepared by Retort Processing

Publisher： John Wiley & Sons Inc

E-ISSN： 1745-4549|38|3|1187-1197

ISSN： 0145-8892

Source： JOURNAL OF FOOD PROCESSING AND PRESERVATION (ELECTRONIC), Vol.38, Iss.3, 2014-06, pp. : 1187-1197

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