Effect of amino acid, pH and mineral salts on glass transition and flow behaviour of soy protein concentrate

Publication details

Journal : International Journal of Food Science & Technology , vol. 53 , p. 1425–1433 , 2018

Publisher : John Wiley & Sons

International Standard Numbers :
Printed : 0950-5423
Electronic : 1365-2621

Publication type : Academic article

Contributors : Ahmad, Rafiq; Samuelsen, Tor Andreas; Garvik, Anne B.; Oterhals, Åge

Issue : 6

Links :
ARKIV : http://hdl.handle.net/11250/25...
DOI : doi.org/10.1111/ijfs.13720