Original language | English |
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Journal | Food Research International |
Volume | 29 |
Issue number | 2 |
Pages (from-to) | 123-134 |
ISSN | 0963-9969 |
Publication status | Published - 1996 |
Externally published | Yes |
Network formation and viscoelastic properties of commercial soy protein dispersions: effect of heat treatments, pH and calcium ions
Research output: Contribution to journal › Journal article › Research › peer-review