$Foaming, emulsification and gelation properties of the molecular fractions of a soy isolate$

Foaming, emulsification and gelation properties of the molecular fractions of a soy isolate

Gums and Stabilisers for the Food Industry 13

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書目詳細資料
Main Authors:	Tay, S.L., Perera, C.O., Barlow, P.J., Kasapis, S.
其他作者:	CHEMISTRY
格式:	Conference or Workshop Item
出版:	2014
在線閱讀:	http://scholarbank.nus.edu.sg/handle/10635/95466
標簽:	添加標簽沒有標簽, 成為第一個標記此記錄!
機構:	National University of Singapore

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