Effects of various anions on the rheological and gelling behavior of soy proteins: thermodynamic observations
- 1 November 1983
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 31 (6), 1270-1275
- https://doi.org/10.1021/jf00120a032
Abstract
No abstract availableThis publication has 7 references indexed in Scilit:
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