Improving the functional properties of soy glycinin by enzymatic treatment. Adsorption and foaming characteristics

Published 2008 View Full Article

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Title
Improving the functional properties of soy glycinin by enzymatic treatment. Adsorption and foaming characteristics
Authors
Keywords
-
Journal
FOOD HYDROCOLLOIDS
Volume 23, Issue 2, Pages 377-386
Publisher
Elsevier BV
Online
2008-03-26
DOI
10.1016/j.foodhyd.2008.03.011

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