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Journal description
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Details for article 11 of 11 found articles
| Title: |
Thermal Versus High Hydrostatic Pressure Treatments on Calcium-added Soybean Proteins. Protein Solubility, Colloidal Stability and Cold-set Gelation |
| Author: |
Piccini, Lucía Scilingo, Adriana Speroni, Francisco |
| Appeared in: |
Food biophysics |
| Paging: | Volume 14 (2018) nr. 1 pages 69-79 |
| Year: |
2018 |
| Contents: | |
| Publisher: |
Springer US, New York |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 11 of 11 found articles
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