Relative viscoelasticity of soy protein hydrolysate and polysaccharides mixtures at cooling conditions analyzed by response surface methodology

The objective of this work was to study the relative viscoelasticity of soy protein hydrolysate and polysaccharides mixtures at cooling conditions analyzed by response surface methodology.Systems of soy protein hydrolysate (HSP) of 4% degree of hydrolysis, a hydroxypropylmethylcellulose (E4M) and ka...

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Detalles Bibliográficos
Autores principales:	Martínez, K.D., Pilosof, A.M.R.
Formato:	JOUR
Materias:	Gelation Hydrolysates Polysaccharides Response surface methodology Soy protein Glycine max
Acceso en línea:	http://hdl.handle.net/20.500.12110/paper_0268005X_v26_n1_p318_Martinez
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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