Effect of heating time and drying method on the functional properties of soy protein isolate–maltodextrin conjugates for plant-based meringue cookies
저자
Hyun Woo Choi, Jung-Hoon Kim, Seung Hwan Ham, Chaeyoung Park, Jeong-Won Kim, Jungwoo Hahn, Young Jin Choi
저널 정보
Future Foods
출간연도
2025
링크
Effect of heating time and drying method on the functional properties of soy protein isolate–maltodextrin conjugates for plant-based meringue cookies