Effects of κ-Carrageenan on Stability of Soy Protein Lsotate Emulsion

Zhao Qiangzhong,Zhao Mouming,Li Jianrong,Cui Cun

Food and Fermentation Industries ›› 2008, Vol. 34 ›› Issue (9) : 1.

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PDF(334 KB)
Food and Fermentation Industries ›› 2008, Vol. 34 ›› Issue (9) : 1.

Effects of κ-Carrageenan on Stability of Soy Protein Lsotate Emulsion

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2008, 34(9): 1

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