Physical properties, palatability, and mastication of breads with different compositions of soy protein isolate and soybean soluble polysaccharide
Article in International Journal of Gastronomy and Food Science (June 2024)
The most recent citing publications are shown below. View all 5 publications that cite this research output on Dimensions.
Article in International Journal of Gastronomy and Food Science (June 2024)
Article in Molecules (July 2020)
Article in Bulletin of the Chemical Society of Japan (April 2018)