SOME FACTORS INFLUENCING GELATION AND STABILITY OF SOY PROTEIN DISPERSIONS
- 1 September 1974
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 39 (5), 892-896
- https://doi.org/10.1111/j.1365-2621.1974.tb07269.x
Abstract
No abstract availableThis publication has 7 references indexed in Scilit:
- Association-dissociation phenomena in glycininArchives of Biochemistry and Biophysics, 1969
- Studies on the Gelation of Soybean Protein Part VJournal of the agricultural chemical society of Japan, 1969
- Studies on the Gelation of Soybean Protein Part IVJournal of the agricultural chemical society of Japan, 1968
- Studies on the Gelation of Soybean Protein. Part IIIJournal of the agricultural chemical society of Japan, 1965
- Studies on the Gelation of Soybean Protein. Part IIJournal of the agricultural chemical society of Japan, 1965
- Studies on the Gelation of Soybean Protein. Part IJournal of the agricultural chemical society of Japan, 1965
- Protein GelsAdvances in protein chemistry, 1948