Effect of Soy Protein Subunit Composition on the Rheological Properties of Soymilk during Acidification

Author: Malaki Nik Amir  

Publisher: Springer Publishing Company

ISSN: 1557-1858

Source: Food Biophysics, Vol.6, Iss.1, 2011-03, pp. : 26-36

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract