Effect of the Molecular Weight of a Neutral Polysaccharide on Soy Protein Gelation

AuthID
 P-00N-3B1
2
Author(s)
Monteiro, SR
·
Tipo de Documento
Article
Year published
2017
Publicado
in FOOD RESEARCH INTERNATIONAL, ISSN: 0963-9969
Volume: 102, Páginas: 14-24 (11)
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Scopus®
Crossref®48
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Publication Identifiers
SCOPUS: 2-s2.0-85030329198
Wos: WOS:000419418100003
Source Identifiers
ISSN: 0963-9969
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