(Q84507089)

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Concentration of soy protein isolate affects starch-based confections' texture, sensory, and storage properties

scientific article published on 05 July 2011

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21729070

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title

Concentration of soy protein isolate affects starch-based confections' texture, sensory, and storage properties (English)

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21729070

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https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:21729070%20AND%20SRC:MED&resulttype=core&format=json

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6 February 2020

author name string

Alexander M Siegwein

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1

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21729070

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Yael Vodovotz

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2

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21729070

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6 February 2020

Erica L Fisher

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21729070

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6 February 2020

publication date

5 July 2011

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6 February 2020

published in

Journal of Food Science

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21729070

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6 February 2020

volume

76

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21729070

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6 February 2020

issue

6

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21729070

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6 February 2020

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E422-8

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6 February 2020

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DOI

10.1111/J.1750-3841.2011.02241.X

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Europe PubMed Central

PubMed publication ID

21729070

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https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:21729070%20AND%20SRC:MED&resulttype=core&format=json

retrieved

6 February 2020

PubMed publication ID

21729070

1 reference

stated in

Europe PubMed Central

PubMed publication ID

21729070

reference URL

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:21729070%20AND%20SRC:MED&resulttype=core&format=json

(Q84507089)

Concentration of soy protein isolate affects starch-based confections' texture, sensory, and storage properties

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