The Impact of Anthocyanin-Rich Red Raspberry Extract (ARRE) on the Properties of Edible Soy Protein Isolate (SPI) Films
Article first published online: 19 APR 2012
© 2012 Institute of Food Technologists®
Journal of Food Science
Volume 77, Issue 4, pages C497–C505, April 2012
How to Cite
Wang, S., Marcone, M., Barbut, S. and Lim, L.-T. (2012), The Impact of Anthocyanin-Rich Red Raspberry Extract (ARRE) on the Properties of Edible Soy Protein Isolate (SPI) Films. Journal of Food Science, 77: C497–C505. doi: 10.1111/j.1750-3841.2012.02655.x
- Issue published online: 19 APR 2012
- Article first published online: 19 APR 2012
- MS 20111430 Submitted 11/27/2011, Accepted 1/30/2012.
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