Structural and Emulsifying Properties of Soy Protein Isolate Subjected to Acid and Alkaline pH-Shifting Processes
Top Cited Papers
- 14 July 2009
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 57 (16), 7576-7583
- https://doi.org/10.1021/jf901585n
Abstract
No abstract availableKeywords
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