The amino acid composition, solubility and emulsifying properties of sweet potato protein

Published 2008 View Full Article

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Title
The amino acid composition, solubility and emulsifying properties of sweet potato protein
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 112, Issue 4, Pages 1002-1005
Publisher
Elsevier BV
Online
2008-07-17
DOI
10.1016/j.foodchem.2008.07.012

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