Publication | Closed Access

Differences in the physicochemical, digestion and microstructural characteristics of soy protein gel acidified with lactic acid bacteria, glucono-δ-lactone and organic acid

Food ChemistryBiomanufacturingBiochemistrySoy ProteinLactic Acid BacteriaBiochemical EngineeringMicrostructural CharacteristicsFood ProcessingMicrobiologyMedicineFood TechnologyHealth Sciences