Emulsifying properties of soy bean globulins and their variation with addition of some inorganic salts
- 30 April 1990
- journal article
- Published by Elsevier in Food Hydrocolloids
- Vol. 4 (1) , 1-18
- https://doi.org/10.1016/s0268-005x(09)80323-8
Abstract
No abstract availableKeywords
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