Properties and applications of soy proteins

Gums and Stabilisers for the Food Industry 17 - The Changing Face of Food Manufacture: The Role of Hydrocolloids

Volumn , Issue , 2014, Pages 28-45

  Nishinari, K ^a   Fang, Y ^a   Guo, S ^b   Phillips, G O ^a  

^a HUBEI UNIVERSITY   (China)

^b CHINA AGRICULTURAL UNIVERSITY   (China)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84900029898     PISSN: None     EISSN: None     Source Type: Conference Proceeding    
DOI: None     Document Type: Conference Paper

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