Physicochemical properties of 7S and 11S protein mixtures coagulated by glucono-δ-lactone

• Main Authors: Tay, S.L., Perera, C.O.
• 其他作者: CHEMISTRY
• 格式: Article
• 出版: 2014
• 主題: β-conglycinin; Gel formation; Glycinin; Soy proteins; Texture
• 在線閱讀: http://scholarbank.nus.edu.sg/handle/10635/94534

Journal of Food Science