Effects of soy protein hydrolysis and polysaccharides addition on foaming properties studied by cluster analysis

Food Hydrocolloids

Volumn 25, Issue 7, 2011, Pages 1667-1676

  Martínez, Karina D ^a   Farías, María E ^a,b   Pilosof, Ana M R ^a  

^a UNIVERSIDAD DE BUENOS AIRES   (Argentina)

^b DEPARTAMENTO DE CIENCIAS BÁSICAS   (Argentina)

Author keywords

Cluster analysis; Foam; Hydrolysates; Polysaccharides; Soy protein

Indexed keywords

CYAMOPSIS TETRAGONOLOBA; GLYCINE MAX;

EID: 79956306782     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2011.03.005     Document Type: Article

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