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

Yang, S.T.; Kim, M.S. . Dept. of Food Science and Technology; Park, C.O. . Dept. of Life Culture

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关键词

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

书目信息

发表于

Korean Journal of Food Science and Technology (Korea Republic)

卷 24 期 5 ISSN 0367-6293

页码

pp. 482-491

其它主题

Plant proteins; Resistance a la temperature; Proteinas vegetales; Tension de la superficie; Viscosite

语言

韩国人

注释

9 illus.; 4 tables.; 18 ref. (En, Ko)

自何时收录于AGRIS: 1993-08-15

格式: AGRIS AP

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

1992

AGROVOC关键词

书目信息