Structure Design of a Calcium‐Fortified Vegan Food Based on Gels From Conventional Soy Protein Isolate Emulsions

Fuente: Wiley Open Access

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Bibliographic Details
Main Authors:	Maria José Rodriguez Batiller, Lina Rodriguez Pineda, Juan Manuel Montes de Oca Avalos, Maria Lidia Herrera, Karina D. Martinez
Format:	Artículo Open Access
Published:	Wiley 2026
Subjects:	Journal of the American Oil Chemists' Society
Online Access:	Acceder al recurso
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