Publication | Closed Access
Effects of ultrasonic treatment on the structure and rehydration peculiarity of freeze-dried soy protein isolate gel
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Citations
52
References
2020
Year
Food ChemistryRehydration PeculiarityEngineeringAlternative Protein SourceProtein EngineeringFood EngineeringUltrasoundUltrasonic TreatmentBiophysicsFood TechnologyBiomolecular EngineeringHealth Sciences
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