Effect of High-pressure Homogenization on Emulsifying Properties of Soy β-conglycinin-rich Fraction

Long Xiaotao,Lou Donghui,Zhao Mouming,Zhao Qiangzhong

Food and Fermentation Industries ›› 2009, Vol. 35 ›› Issue (1) : 5.

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PDF(248 KB)
Food and Fermentation Industries ›› 2009, Vol. 35 ›› Issue (1) : 5.

Effect of High-pressure Homogenization on Emulsifying Properties of Soy β-conglycinin-rich Fraction

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2009, 35(1): 5

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