Influence of pH and soy protein isolate addition on the physicochemical properties of functional grape pectin confections
Year: 2013
Type: article
Source: Food Hydrocolloids
Authors: Tobias Sessler, Jochen Weiss, Yael Vodovotz
Institutions: University of Hohenheim, The Ohio State University
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: closed
OpenAlex ID: W2004419034