Gelling and Emulsifying Properties of Soy Protein Hydrolysates in the Presence of a Neutral Polysaccharide

AuthID
 P-00Q-JQS
2
Author(s)
Monteiro, SR
Tipo de Documento
Article
Year published
2019
Publicado
in FOOD CHEMISTRY, ISSN: 0308-8146
Volume: 294, Páginas: 216-223 (8)
Indexing
Wos®
Scopus®
Crossref®77
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85065417135
Wos: WOS:000468589200027
Source Identifiers
ISSN: 0308-8146
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