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Effect of pH and natural polysaccharide gums on the foam stability of soy protein isolate

1992

Yang, S.T. | Kim, M.S. (Kyungsung Univ., Pusan (Korea Republic). Dept. of Food Science and Technology) | Park, C.O. (Pusan Women's Junior Coll., Pusan (Korea Republic). Dept. of Life Culture)

AGROVOC Keywords
calor chaleur espuma foams gomas gomme gums heat mousse ph proteine vegetale resistencia a la temperatura soja soybeans surface tension temperature resistance tension superficielle viscosidad viscosity
Bibliographic information
Volume 24 Issue 5 ISSN 0367-6293
Pagination
pp. 482-491
Other Subjects
Plant proteins; Resistance a la temperature; Proteinas vegetales; Tension de la superficie; Viscosite
Language
Korean
Note
9 illus.; 4 tables.; 18 ref. (En, Ko)
1993-08-15
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