Molecular understanding of heat‐induced phenomena of soybean protein
Author:
Publisher
Informa UK Limited
Subject
General Chemical Engineering,Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/87559129109540914
Reference115 articles.
1. Soybean proteins. Their functional, chemical, and physical properties
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4. PHYSICO-CHEMICAL ASPECTS OF SOY PROTEINS STRUCTURE FORMATION
5. Nielsen, N. C. 1985.“New Protein Foods,” Vol. 5: “Seed Storage Proteins”, Edited by: Altschul, A. M. and Wilcke, H. L. 27London: Academic Press.
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