Emulsifying properties of high pressure treated soy protein isolate and 7S and 11S globulins

Food Hydrocolloids - Tập 15 - Trang 263-269 - 2001
E Molina1, A Papadopoulou1, D.A Ledward1
1School of Food Biosciences, University of Reading, Whiteknights, P.O. BOX 226, Reading RG6 6AP, UK

Tài liệu tham khảo

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