Soy as a food ingredient
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Publisher
Elsevier
Reference182 articles.
1. Functional and molecular properties of calcium precipitated soy glycinin and the effect of glycation with κ-carrageenan;Achouri;Food Res. Int.,2010
2. Crystal structure of soybean proglycinin A1aB1b homotrimer;Adachi;J. Mol. Biol.,2001
3. Crystal structure of soybean 11S globulin: glycinin A3B4 homohexamer;Adachi;Proc. Natl. Acad. Sci. U.S.A.,2003
4. Engineering aspects of rate-related processes in food manufacturing;Adachi;Biosci. Biotechnol. Biochem.,2015
5. Development of new functional soy protein products;Adachi,2010
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