%0 Journal Article
%T Development of soy milk in the form of wet foam in the presences of whey protein concentrate and polysaccharides at different whipping temperatures: Study of physical, rheological and microstructural properties
%A Salahi, Mohammad Reza
%A  Mohebbi, Mohebbat
%J LWT- Food Science and Technology
%@ 0023-6438
%D 2021