Physico-chemical, textural and sensory properties of a fried cookie system containing soy protein isolate
- 1 May 2005
- journal article
- Published by Wiley in International Journal of Food Science & Technology
- Vol. 40 (5), 501-508
- https://doi.org/10.1111/j.1365-2621.2004.00948.x
Abstract
No abstract availableKeywords
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