Physicochemical properties of 7S and 11S protein mixtures coagulated by glucono-δ-lactone

• Main Authors: Tay, S.L., Perera, C.O.
• Other Authors: CHEMISTRY
• Format: Article
• Published: 2014
• Subjects: β-conglycinin; Gel formation; Glycinin; Soy proteins; Texture
• Online Access: http://scholarbank.nus.edu.sg/handle/10635/76760
• Institution: National University of Singapore

Journal of Food Science