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Gelation and Thermal Stability of Camel Milk Protein and Soy protein Blends: A Review.

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Title: Gelation and Thermal Stability of Camel Milk Protein and Soy protein Blends: A Review.
Authors: Ji, Yuqi1 (AUTHOR), Silva, Mayumi1 (AUTHOR), Lin, Ruohui2 (AUTHOR), Adhikari, Benu1 (AUTHOR), Chandrapala, Jayani1 (AUTHOR) jayani.chandrapala@rmit.edu.au
Source: Food Reviews International. Nov2024, Vol. 40 Issue 10, p3816-3846. 31p.
Database: Hospitality & Tourism Complete
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DbLabel: Hospitality & Tourism Complete
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PubType: Academic Journal
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  Data: Gelation and Thermal Stability of Camel Milk Protein and Soy protein Blends: A Review.
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  Data: <searchLink fieldCode="JN" term="%22Food+Reviews+International%22">Food Reviews International</searchLink>. Nov2024, Vol. 40 Issue 10, p3816-3846. 31p.
PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=hjh&AN=180677567
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      – Type: doi
        Value: 10.1080/87559129.2024.2374810
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      – Code: eng
        Text: English
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      – TitleFull: Gelation and Thermal Stability of Camel Milk Protein and Soy protein Blends: A Review.
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            NameFull: Silva, Mayumi
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              Text: Nov2024
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              Y: 2024
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