$Emulsifying properties of soy protein isolates obtained by isoelectric and membrane fractionation$

Emulsifying properties of soy protein isolates obtained by isoelectric and membrane fractionation

Bibliographic Details
Main Author:	Chove, Bernard
Published:	University of Reading 2001
Subjects:	664 Microfiltration
Online Access:	http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.367716

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