Effects of heat treatment and glucono-δ-lactone-induced acidification on characteristics of soy protein isolate

Published 2008 View Full Article

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Title
Effects of heat treatment and glucono-δ-lactone-induced acidification on characteristics of soy protein isolate
Authors
Keywords
-
Journal
FOOD HYDROCOLLOIDS
Volume 23, Issue 2, Pages 344-351
Publisher
Elsevier BV
Online
2008-03-14
DOI
10.1016/j.foodhyd.2008.03.004

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