Water holding of soy protein gels is set by coarseness, modulated by calcium binding, rather than gel stiffness
| Autor: | Urbonaite, V., de Jongh, H.H.J., van der Linden, E., Pouvreau, L. |
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| Zdroj: | In Food Hydrocolloids April 2015 46:103-111 |
| Databáze: | ScienceDirect |
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Full Text from ScienceDirect