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

AuthID
 P-00N-3B1
2
Author(s)
Document Type
Article
Year published
2017
Published
in FOOD RESEARCH INTERNATIONAL, ISSN: 0963-9969
Volume: 102, Pages: 14-24 (11)
Indexing
Wos®
Scopus®
Google Scholar®
Publication Identifiers
Scopus: 2-s2.0-85030329198
Wos: WOS:000419418100003
Source Identifiers
ISSN: 0963-9969
Export Publication Metadata
Marked List
 Add to Marked List
Info
At this moment we don't have any links to full text documens.

A place for researchers and their institutions

Useful Links

Get Help

© 2024 CRACS & Inesc TEC - All Rights Reserved Privacy Policy | Terms of Service