The influence of galactomannans with different amount of galactose side chains on the gelation of soy proteins at neutral pH

The influence of galactomannans with different amount of galactose side chains on the gelation of soy proteins at neutral pH

Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Hydrocolloids - Volume 33, Issue 2, December 2013, Pages 349-360

Sónia R. Monteiro, Sandra Rebelo, Odete A.B. da Cruz e Silva, José A. Lopes-da-Silva,