Work

Concentration of Soy Protein Isolate Affects Starch‐Based Confections’ Texture, Sensory, and Storage Properties

Year: 2011

Type: article

Source: Journal of Food Science

DOI: 10.1111/j.1750-3841.2011.02241.x

Authors: Alexander M. Siegwein, Yael Vodovotz, Erica L. Fisher

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: National Center for Research Resources

Award: The Ohio State University Center for Clinical and Translational Science (UL1)

OpenAlex ID: W2049806973

FWCI: 1.87

Cites: 30

Cited by: 22

Related to: 10