Author: Berli C.L.A. Deiber J.A. Anon M.C.
Publisher: Elsevier
ISSN: 0268-005X
Source: Food Hydrocolloids, Vol.13, Iss.6, 1999-11, pp. : 507-515
Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.
Abstract
Related content
Relations between rheological properties and network structure of soy protein gels
Food Hydrocolloids, Vol. 18, Iss. 1, 2004-01 ,pp. :
Effects of high pressure on rheological properties of soy protein gels
Food Chemistry, Vol. 80, Iss. 1, 2003-01 ,pp. :
The relationship between rheological parameters and whey separation in milk gels
By Lucey J.A.
Food Hydrocolloids, Vol. 15, Iss. 4, 2001-07 ,pp. :
Soy protein and the human breast
By Petrakis
Food and Chemical Toxicology, Vol. 35, Iss. 2, 1997-02 ,pp. :