Beverage cloud stability with isolated soy protein

Journal of the Science of Food and Agriculture

Volumn 78, Issue 3, 1998, Pages 389-394

  Jasentuliyana, Nela ^a   Toma, R B ^a   Klavons, J A ^b   Medora, Nilufer ^a  

^a CALIFORNIA STATE UNIVERSITY   (United States)

^b NATIONAL CENTER FOR AGRICULTURAL UTILIZATION RESEARCH   (United States)

Author keywords

Beverage; Clouding agent; Fractions; Isolated soy protein

Indexed keywords

ANALYSIS OF VARIANCE; CHROMATOGRAPHY; CLOUD STABILITY; CLOUDING AGENT; ISOLATED SOY PROTEIN; MOLECULAR WEIGHT; PECTIN; PH; POTASSIUM CHLORIDE; SDS POLYACRYLAMIDE GEL ELECTROPHORESIS; TURBIDITY;

EID: 0031742322     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/(SICI)1097-0010(199811)78:3<389::AID-JSFA130>3.0.CO;2-Z     Document Type: Article

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