Gelation Enhancement Of Soy Protein Isolate Using The Maillard Reaction And High-Temperatures

AuthID
 P-008-WYS
5
Author(s)
HILL, SE
·
ARMSTRONG, HJ
·
MITCHELL, JR
Tipo de Documento
Article
Year published
1994
Publicado
in JOURNAL OF FOOD SCIENCE, ISSN: 0022-1147
Volume: 59, Número: 4, Páginas: 872-875 (4)
Indexing
Wos®
Crossref®
Google Scholar®
Publication Identifiers
Wos: WOS:A1994PG29400044
Source Identifiers
ISSN: 0022-1147
Export Publication Metadata
Lista Marked
 Adicionar à lista Marked
Info
At this moment we don't have any links to full text documens.

Um espaço para investigadores e suas Instituições

Links Úteis

Ajuda

© 2024 CRACS & Inesc TEC - All Rights Reserved Política de Privacidade | Terms of Service