Publication | Open Access
The effect of pH on heat denaturation and gel forming properties of soy proteins
206
Citations
26
References
2000
Year
Food ChemistryProtein ChemistryHeat DenaturationBiochemistryProtein FoldingAlternative Protein SourceFood EngineeringSoy ProteinsProtein RefoldingMedicineBiophysicsBiomolecular EngineeringHealth Sciences
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