Rheological properties and stability of model salad dressing emulsions prepared with a dry-heated soybean protein isolate–dextran mixture

Food Hydrocolloids - Tập 19 - Trang 1025-1031 - 2005
N.G. Diftis1, C.G. Biliaderis2, V.D. Kiosseoglou1
1Laboratory of Food Chemistry and Technology, Department of Chemistry, Aristotle University of Thessaloniki, Thessaloniki GR-54006, Greece
2Laboratory of Food Chemistry and Biochemistry, School of Agriculture, Aristotle University of Thessaloniki, Thessaloniki GR-54006, Greece

Tài liệu tham khảo

Thông tin
Thông tin xuất bản

Food Hydrocolloids

Tập 19

1025-1031

Thông tin tác giả