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Physicochemical characteristics of soy protein isolate and fenugreek gum dispersed systems

Hefnawy Taha Mansour Hefnawy1, Mohamed Fawzy Ramadan

  • 1Biochemistry Department, Faculty of Agriculture, Zagazig University, 44511 Zagazig, Egypt.

Journal of Food Science and Technology
|April 11, 2013
PubMed

Keywords:
Emulsifying activityEmulsion stabilityFenugreek gumSoy protein isolate

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