The Physico-Chemical Characterization of Soymilk Particles and Gelation Properties of Acid-Induced Soymilk Gels, as a Function of Soymilk Protein Concentration.
Year: 2011
Type: dissertation
Author: Elise Ringgenberg
Language: English
Topic: Proteins in Food Systems
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: closed
OpenAlex ID: W2548430858