Effect of pH & Heat Treatment on Emulsifying Capacity of Intermediate of Soybean Protein

Gu Long-jian, Yuan Bo-en, Zhao Qiang-zhong, Zhao Mou-ming

Food and Fermentation Industries ›› 2011, Vol. 37 ›› Issue (05) : 12-16.

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Food and Fermentation Industries ›› 2011, Vol. 37 ›› Issue (05) : 12-16. DOI: 10.13995/j.cnki.11-1802/ts.2011.05.041
Food and Fermentation Industries

Effect of pH & Heat Treatment on Emulsifying Capacity of Intermediate of Soybean Protein

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2011, 37(05): 12-16 https://doi.org/10.13995/j.cnki.11-1802/ts.2011.05.041

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