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

Author: Molina E.   Papadopoulou A.   Ledward D.A.  

Publisher: Elsevier

ISSN: 0268-005X

Source: Food Hydrocolloids, Vol.15, Iss.3, 2001-05, pp. : 263-269

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Abstract