Dynamic Viscoelastic Study on the Gelation Properties of β-Conglycinin-Rich and Glycinin-Rich Soybean Protein Isolates
- 1 January 1996
- journal article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 44 (11), 3484-3488
- https://doi.org/10.1021/jf9507497
Abstract
No abstract availableKeywords
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