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Effect of Polysaccharides on Rheological Properties of Soy Protein Isolate Emulsion Gels
Effect of Polysaccharides on Rheological Properties of Soy Protein Isolate Emulsion Gels
1988
Jenn-Shou Tsai
Michiko Nonaka
Koji Yamada
Hiroki Murakami
Hirohisa Omura
mitiko nonaka
kou miti yamada
hiroki murakami
hirohisa oomura
Keywords:
Rheology
Botany
Emulsion
Soy protein
Polysaccharide
Biology
Organic chemistry
Food science
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