Microfluidization as a potential technique to modify surface properties of soy protein isolate

Title
Microfluidization as a potential technique to modify surface properties of soy protein isolate
Authors
Keywords
-
Journal
FOOD RESEARCH INTERNATIONAL
Volume 48, Issue 1, Pages 108-118
Publisher
Elsevier BV
Online
2012-03-18
DOI
10.1016/j.foodres.2012.03.006

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