Open AccessSoy protein hydrolysate and gelling polysaccharides systems in cooked foams: a method to improve their combinations
Author(s) -
Karina D. Martínez,
Ana M.R. Pilosof
Publication year - 2014
Publication title -
science postprint
Language(s) - English
Resource type - Journals
ISSN - 2187-9834
DOI - 10.14340/spp.2014.04a0002
Subject(s) - hydrolysate , food science , soy protein , polysaccharide , chemistry , business , biochemistry , hydrolysis