Effect of Enzymic Modification Treatment on Structural Characteristics of Commercial Highly Denatured Defatted Soy Flakes

Ren Wei-cong; Cheng Jian-jun; Zhang Zhi-yu; Zhao Wei-hua; Jiang Lian-zhou

doi:10.13995/j.cnki.11-1802/ts.2011.04.023

Ren Wei-cong, Cheng Jian-jun, Zhang Zhi-yu, Zhao Wei-hua, Jiang Lian-zhou

Food and Fermentation Industries ›› 2011, Vol. 37 ›› Issue (04) : 42-47.

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Food and Fermentation Industries ›› 2011, Vol. 37 ›› Issue (04) : 42-47. DOI: 10.13995/j.cnki.11-1802/ts.2011.04.023

Food and Fermentation Industries

Effect of Enzymic Modification Treatment on Structural Characteristics of Commercial Highly Denatured Defatted Soy Flakes

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2011, 37(04): 42-47 https://doi.org/10.13995/j.cnki.11-1802/ts.2011.04.023

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