Author:
Hettiarachchy Navam,Kalapathy Uruthira
Reference90 articles.
1. Adler-Nissen, J. and Olsen, H.S. 1979. The influence of peptide chain length on taste and functional properties of enzymatically modified soy protein. ACS Symposium Series 92:125.
2. Altschul A.M. and Wilcke, H.L. (Ed.) 1985. New Protein Foods, Vol. 5. Academic Press, New York.
3. Anderson, J.W., Johnstone, B.M., and Cook-Newell, M.E. 1995. Meta-analysis of the effects of soy protein intake on serum lipids. N. Engl. J. Med. 333(5):276–282.
4. Anderson, R.L. 1974. Ultracentrifugation and binding studies of acid sensitive soybean proteins. Cereal Chem. 51:707.
5. Anonymous 1995. Feedstocks, News about Chemicals Made from Soy. Volume 1, Issue 1. United Soybean Board, St. Louis, MO.
Cited by
21 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献