Work

Rheological effects of soy protein addition to tomato juice

Year: 2004

Type: article

Source: Food Hydrocolloids

DOI: 10.1016/j.foodhyd.2004.04.012

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: U.S. Department of Agriculture

OpenAlex ID: W2005687553

FWCI: 4.099

Cites: 47

Cited by: 83

Related to: 10