Work

Rheological Characterization of a Novel Functional Food: Tomato Juice with Soy Germ

Year: 2005

Type: article

Source: Journal of Agricultural and Food Chemistry

DOI: 10.1021/jf0511087

Authors: Stefano Tiziani, Yael Vodovotz

Institution: The Ohio State University

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

Funder: Ohio State University

OpenAlex ID: W1966209032

FWCI: 3.351

Cites: 22

Cited by: 18

Related to: 10