Effects of enzymatic modification of soybean protein on the pasting and rheological profile of starch-protein systems

Article

Abstract: Reformulation of traditional food systems to introduce new ingbkp_redients may change their structur

Palabras claves:

Enzymatic modification, Soybean protein, starch

Autores:

Cristina M. Rosell, Ribotta P.D.

Fuentes:

scopus