Physicochemical properties of 7S and 11S protein mixtures coagulated by glucono-δ-lactone

Journal of Food Science

Volumn 69, Issue 4, 2004, Pages

  Tay, S L ^a   Perera, C O ^a  

^a NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

Author keywords

Gel formation; Glycinin; Soy proteins; Texture; conglycinin

Indexed keywords

GLYCINE MAX;

EID: 18344419175     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2004.tb06338.x     Document Type: Article

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