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Rheological properties and permeability of soy protein‐stabilised emulsion gels made by acidification with glucono‐δ‐lactone
Journal of the science of food and agriculture

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Abstract of Article  Will be presented in next release
Date Last Accessed  Accessed January 20, 2015
Title of Article  Rheological properties and permeability of soy protein‐stabilised emulsion gels made by acidification with glucono‐δ‐lactone
Author(s) of Article  Will be identified in next release
Citation  Journal of the science of food and agriculture 2011 v.91 no.12 pp. 2186-2191
Click to View  (Click to View)
Date of Publication  2011
Location of Article  http://pubag.nal.usda.gov/pubag/article.xhtml?id=475502
Name of Publication  Journal of the science of food and agriculture
Publishing Company  Will be identified in next release
Accession Number  102001