Stable Clouding Agent from Isolated Soy Protein
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1992.tb14330.x/fullpdf
Reference14 articles.
1. Binding of Alcohols by Soy Protein in Aqueous Solutions
2. Über das Geliervermögen von Polygalacturonsäuremethylester
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