Coagulation of Soy Protein Isolates Induced by Subtilisin Carlsberg
Author:
Affiliation:
1. Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Sakyo-ku, Kyoto 606-8502, Japan
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf011271b
Reference18 articles.
1. Effect of Galactooligosaccharides on Calcium Absorption in Rats.
2. Improvement of the Off-flavor of Soy Protein Isolate by Removing Oil-body Associated Proteins and Polar Lipids
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