Effect of the Substitution of Pork Grease by Pre- Emulsion of Soy Isolate (Glycine max) with Palm Oil (Elaeis guineensis) on the Textural, Functional, Color and Organoleptic Properties of a Sticky Type Salicum Emulsion
Pedro, Romero Barragan, Armando, Alvis Bermudez, Elvis Judith, Hernandez
Published in Indian journal of science and technology (01.10.2018)
Published in Indian journal of science and technology (01.10.2018)
Get full text
Journal Article