Current status of soy protein functionality in food systems
Author:
Affiliation:
1. ; Department of Food Science; Clemson University; Clemson SC 29634-0371
2. ; Dept. of Food Science and Technology; Ohio State University; OH 43210-1097
Publisher
Wiley
Subject
Organic Chemistry,General Chemical Engineering
Reference44 articles.
1. Structure-function relationships of food proteins: with an emphasis on the importance of protein hydrophobicity
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