Effect of acetylation and succinylation of cottonseed flour on its functional properties
- 1 March 1983
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 31 (2), 352-355
- https://doi.org/10.1021/jf00116a042
Abstract
No abstract availableThis publication has 7 references indexed in Scilit:
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- Functional properties of succinylated and acetylated soy proteinJournal of Agricultural and Food Chemistry, 1976
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