NDLI: Formation of Soy Protein Isolate Cold-set Gels: Protein and Salt Effects

Content Provider	Scilit
Author	Maltais, Anne Remondetto, Gabriel E. Gonzalez, Rolando Subirade, Muriel
Copyright Year	2005
Description	Journal: Journal of food science
Related Links	https://onlinelibrary.wiley.com/doi/pdf/10.1111/j.1365-2621.2005.tb09023.x
Ending Page	C73
Page Count	7
Starting Page	C67
e-ISSN	17503841
DOI	10.1111/j.1365-2621.2005.tb09023.x
Journal	Journal of food science
Issue Number	1
Volume Number	70
Language	English
Publisher	Wiley-Blackwell
Publisher Date	2005-01-01
Access Restriction	Open
Subject Keyword	Journal: Journal of food science Food Science and Technology Soy Protein Cold-set Gel Calcium Chloride Gel Rheology
Content Type	Text
Resource Type	Article

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Formation of Soy Protein Isolate Cold-set Gels: Protein and Salt Effects