Molecular structure characteristics, functional parameters and in vitro protein digestion of pressure‐cooked soya bean flours with different amounts of water

Publisher： John Wiley & Sons Inc

E-ISSN： 1365-2621|50|11|2490-2497

ISSN： 0950-5423

Source： INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Vol.50, Iss.11, 2015-11, pp. : 2490-2497

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