Effect of a cryogenic treatment in the microstructure, functional and flow properties of soy protein isolate

Publication date: Available online 5 May 2021Source: Food HydrocolloidsAuthor(s): Laura Acosta-Domínguez, Yolanda Cocotle-Ronzón, Liliana Alamilla-Beltrán, Eliseo Hernandez-Martinez
Source: Food Hydrocolloids - Category: Food Science Source Type: research
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