Improvement of gelation properties of soy protein isolate emulsion induced by calcium cooperated with magnesium
| Autor: | Wang, Xufeng, Luo, Kaiyun, Liu, Shutao, Adhikari, Benu, Chen, Jie |
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| Zdroj: | In Journal of Food Engineering March 2019 244:32-39 |
| Databáze: | ScienceDirect |
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