Acid-induced formation of soy protein gels in the presence of NaCl

Stefan Schuldt, Norbert Raak, Doris Jaros, Harald Rohm^*

^*Corresponding author af dette arbejde

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

43 Citationer (Scopus)

Originalsprog	Engelsk
Tidsskrift	LWT - Food Science and Technology
Vol/bind	57
Sider (fra-til)	634
Antal sider	639
ISSN	0023-6438
DOI	https://doi.org/10.1016/j.lwt.2014.02.013
Status	Udgivet - 2014
Udgivet eksternt	Ja

Adgang til dokumentet

@article{887da00cb8034dfc970d1d3ec41dd142,

title = "Acid-induced formation of soy protein gels in the presence of NaCl",

author = "Stefan Schuldt and Norbert Raak and Doris Jaros and Harald Rohm",

year = "2014",

doi = "10.1016/j.lwt.2014.02.013",

language = "English",

volume = "57",

pages = "634",

journal = "LWT - Food Science and Technology",

issn = "0023-6438",

publisher = "Academic Press",

}

TY - JOUR

T1 - Acid-induced formation of soy protein gels in the presence of NaCl

AU - Schuldt, Stefan

AU - Raak, Norbert

AU - Jaros, Doris

AU - Rohm, Harald

PY - 2014

Y1 - 2014

U2 - 10.1016/j.lwt.2014.02.013

DO - 10.1016/j.lwt.2014.02.013

M3 - Journal article

SN - 0023-6438

VL - 57

SP - 634

JO - LWT - Food Science and Technology

JF - LWT - Food Science and Technology

ER -