Keyword [Acid-induced gel] Result: 1 - 2 | Page: 1 of 1 1.  Formation And Rheological Properties Of Acid-induced Gels Made From Soy Protein-stabilized Emulsions 2.  Texture Characteristics Of Soymilk Gels Formed By Lactic Fermentation:a Comparison Of Soymilk Prepared By Blanching Soybeans Under Different Temperatures   <<First  <Prev  Next>  Last>>  Jump to

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