EFFECTS OF SOY PROTEINS AND THEIR LEVELS OF INCORPORATION ON THE PROPERTIES OF WIENER-TYPE PRODUCTS
- 1 July 1977
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 42 (4), 879-884
- https://doi.org/10.1111/j.1365-2621.1977.tb12628.x
Abstract
No abstract availableThis publication has 21 references indexed in Scilit:
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