Emulsifying Capacity and Emulsion Stability of Soy Proteins Compared with Corn Germ Protein Flour
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Published:1992-05
Issue:3
Volume:57
Page:726-731
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ISSN:0022-1147
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Container-title:Journal of Food Science
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language:en
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Short-container-title:J Food Science
Author:
WANG C.R.,ZAYAS J.F.
Cited by
20 articles.
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