The rheological properties of diluted solutions of 11 S‐globulin isolated from soybeans by using selective thermal denaturation of 2 S‐ and 7 S‐globulins
- 1 January 1986
- journal article
- Published by Wiley in Molecular Nutrition & Food Research
- Vol. 30 (5) , 487-500
- https://doi.org/10.1002/food.19860300507
Abstract
No abstract availableKeywords
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