Effect of Extraction pH and Temperature on Isoflavone and Saponin Partitioning and Profile During Soy Protein Isolate Production
- 1 October 2004
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 69 (8), C623-C631
- https://doi.org/10.1111/j.1365-2621.2004.tb09910.x
Abstract
No abstract availableKeywords
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