Effects of κ-Carrageenan on Characteristics of Soy Protein Isolate Emulsion Gels

Food and Fermentation Industries ›› 2003, Vol. 29 ›› Issue (11) : 10.

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PDF(137 KB)
Food and Fermentation Industries ›› 2003, Vol. 29 ›› Issue (11) : 10.

Effects of κ-Carrageenan on Characteristics of Soy Protein Isolate Emulsion Gels

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2003, 29(11): 10

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