Network formation and viscoelastic properties of commercial soy protein dispersions: effect of heat treatments, pH and calcium ions

Research output: Contribution to journalJournal articleResearchpeer-review

Original languageEnglish
JournalFood Research International
Volume29
Issue number2
Pages (from-to)123-134
ISSN0963-9969
Publication statusPublished - 1996
Externally publishedYes

Cite this