Study on Effects of Guar Gum on Stabilities of Emulsions Stabilized by Soy Protein Isolates

Food and Fermentation Industries ›› 2004, Vol. 30 ›› Issue (3) : 42.

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PDF(207 KB)
Food and Fermentation Industries ›› 2004, Vol. 30 ›› Issue (3) : 42.

Study on Effects of Guar Gum on Stabilities of Emulsions Stabilized by Soy Protein Isolates

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2004, 30(3): 42

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