Physicochemical characteristics of soy protein isolate and fenugreek gum dispersed systems

Hefnawy Taha Mansour Hefnawy, Mohamed Fawzy Ramadan
  • Journal of Food Science and Technology, January 2011, Springer Science + Business Media
  • DOI: 10.1007/s13197-010-0203-1

The authors haven't finished explaining this publication. If you are the author, sign in to claim or explain your work.

Read Publication

http://dx.doi.org/10.1007/s13197-010-0203-1

The following have contributed to this page: Professor Mohamed Fawzy Ramadan Hassanien and Professor Mohamed Fawzy Ramadan Hassanien