Li, Dong, Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Engineering, National Energy R&D Center for Non-food Biomass, China Agricultural University, Beijing 100083, China, China

• Vol 11, No 2 (2018): IJABE - Agro-product and Food Processing Systems
  Effects of xanthan gum on the rheological properties of soy protein dispersion
  Abstract  PDF