Preparation of soy protein-based food gels and control of fibrous structure and rheological property by freezing
| Autor: | Chantanuson, Ratchanon, Nagamine, Shinsuke, Kobayashi, Takashi, Nakagawa, Kyuya |
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| Zdroj: | In Food Structure April 2022 32 |
| Databáze: | ScienceDirect |
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