The Effect of pH on the Relationship Between Hydrophilic/Lipophilic Characteristics and Emulsification Properties of Soy Proteins

Author： Elizalde B.E.   Bartholomai G.B.   Pilosof A.M.R.  

Publisher： Academic Press

ISSN： 0023-6438

Source： Lebensmittel-Wissenschaft und -Technologie, Vol.29, Iss.4, 1996-04, pp. : 334-339

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