Investigating Texture and Freeze–Thaw Stability of Cold-Set Gel Prepared by Soy Protein Isolate and Carrageenan Compounding.
- Resource Type
- Article
- Source
- Gels (2310-2861); Mar2024, Vol. 10 Issue 3, p204, 14p
- Subject
CARRAGEENANS SOY proteins FREEZE-thaw cycles MICROSTRUCTURE INTERMOLECULAR interactions - Language
- ISSN
- 23102861