Thermal Behavior and Nonfreezing Water of Soybean Protein Components
Author:
Affiliation:
1. Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506.
2. Corresponding author. Phone: 532-4077; Fax: 785/532-7010; Email: xss@wheat.ksu.edu
Publisher
Wiley
Subject
Organic Chemistry,Food Science
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1. The Influence of Processing Parameters on Food Protein Functionality I. Differential Scanning Calorimetry as an Indicator of Protein Denaturation
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4. Contributor sketches
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