Processing of soy functional food using high pressure homogenization for improved nutritional and therapeutic benefits-Reference-Cited by-同舟云学术

Processing of soy functional food using high pressure homogenization for improved nutritional and therapeutic benefits

Published:2014-12 Issue: Volume:26 Page:490-497
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Kapoor Rohit,Pathak Shruti,Najmi Abul Kalam,Aeri Vidhu,Panda Bibhu Prasad

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference21 articles.

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