Relative viscoelasticity of soy protein hydrolysate and polysaccharides mixtures at cooling conditions analyzed by response surface methodology

Food Hydrocolloids

Volumn 26, Issue 1, 2012, Pages 318-322

  Martínez, Karina D ^a   Pilosof, Ana M R ^a  

^a UNIVERSIDAD DE BUENOS AIRES   (Argentina)

Author keywords

Gelation; Hydrolysates; Polysaccharides; Response surface methodology; Soy protein

Indexed keywords

GLYCINE MAX;

EID: 79961172238     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2011.04.019     Document Type: Article

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