Interactions of protein content and globulin subunit composition of soybean proteins in relation to tofu gel properties

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Title
Interactions of protein content and globulin subunit composition of soybean proteins in relation to tofu gel properties
Authors
Keywords
Soybean protein content, Globulin subunits, Tofu gel quality
Journal
FOOD CHEMISTRY
Volume 194, Issue -, Pages 284-289
Publisher
Elsevier BV
Online
2015-08-08
DOI
10.1016/j.foodchem.2015.08.021

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