Acid induced gelation of soymilk, comparison between gels prepared with lactic acid bacteria and glucono-δ-lactone. [electronic resource]

By: Contributor(s): Producer: 20140131Description: 1716-21 p. digitalISSN:
  • 1873-7072
Subject(s): Online resources: In: Food chemistry vol. 141
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Publication Type: Comparative Study; Journal Article; Research Support, Non-U.S. Gov't

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