Concentration of soy protein isolate affects starch-based confections' texture, sensory, and storage properties. [electronic resource]
Producer: 20120816Description: E422-8 p. digitalISSN:- 1750-3841
- Candy -- analysis
- Chemical Phenomena
- Elasticity
- Female
- Food Preferences
- Food Storage
- Fruit -- chemistry
- Gels
- Hot Temperature
- Humans
- Male
- Mechanical Phenomena
- Ohio
- Plant Proteins, Dietary -- chemistry
- Sensation
- Soybean Proteins -- chemistry
- Starch -- chemistry
- Viscosity
- Vitis -- chemistry
- Water -- analysis
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Publication Type: Comparative Study; Journal Article
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