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Rheological properties of soy protein isolate – carboxymeth..:
Ma, Yu-xi
;
Niu, Jin-lei
;
Li, Dong
.
International Journal of Food Engineering. 16 (2020) 7 - p. , 2020
Link:
https://doi.org/10.1515/ijfe-2018-0351
RT Journal T1 <Title>Rheological properties of soy protein isolate – carboxymethyl flaxseed gum mixed dispersions under large amplitude oscillatory shear</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1515_ijfe-2018-0351&Exemplar=1&LAN=DE A1 Ma, Yu-xi A1 Niu, Jin-lei A1 Li, Dong A1 Wang, Li-jun PB Walter de Gruyter GmbH YR 2020 SN 1556-3758 SN 2194-5764 JF International Journal of Food Engineering VO 16 IS 7 LK http://dx.doi.org/https://doi.org/10.1515/ijfe-2018-0351 DO https://doi.org/10.1515/ijfe-2018-0351 SF ELIB - SuUB Bremen
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