The Influence of Galactomannans with Different Amount of Galactose Side Chains on the Gelation of Soy Proteins at Neutral Ph

AuthID
 P-006-67X
4
Author(s)
da Cruz e Silva, OABDE
·
Tipo de Documento
Article
Year published
2013
Publicado
in FOOD HYDROCOLLOIDS, ISSN: 0268-005X
Volume: 33, Número: 2, Páginas: 349-360 (12)
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Scopus®
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Publication Identifiers
SCOPUS: 2-s2.0-84877822985
Wos: WOS:000320614500022
Source Identifiers
ISSN: 0268-005X
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