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Journal description
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Details for article 65 of 105 found articles
| Title: |
Mechanism of xanthan gum in inhibiting aggregation in soy protein isolate gels after commercial Sterilization: Implications for texture-modified food for dysphagia |
| Author: |
Wang, Zhuying Du, Yahui Zhang, Shuo Hu, Jinrui Wang, Zhongjiang Guo, Zengwang Yang, Hong |
| Appeared in: |
Food hydrocolloids |
| Paging: | Volume 168 () nr. C pages p. |
| Year: |
2025 |
| Contents: | |
| Publisher: |
Elsevier Ltd |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 65 of 105 found articles
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