Cite
HARVARD Citation
Brito-Oliveira, T. et al. (2020). Microstructural and rheological characterization of NaCl-induced gels of soy protein isolate and the effects of incorporating different galactomannans. Food structure. p. . [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Brito-Oliveira, T. et al. (2020). Microstructural and rheological characterization of NaCl-induced gels of soy protein isolate and the effects of incorporating different galactomannans. Food structure. p. . [Online].