Comparison of hydrodynamic and ultrasonic cavitation effects on soy protein isolate functionality

Published 2019 View Full Article

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Title
Comparison of hydrodynamic and ultrasonic cavitation effects on soy protein isolate functionality
Authors
Keywords
-
Journal
JOURNAL OF FOOD ENGINEERING
Volume 265, Issue -, Pages 109697
Publisher
Elsevier BV
Online
2019-08-20
DOI
10.1016/j.jfoodeng.2019.109697

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