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Journal description
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Details for article 46 of 100 found articles
| Title: |
Heat treatment in the presence of arginine increases the emulsifying properties of soy proteins |
| Author: |
Kano, Hiroshi Shiraki, Kentaro |
| Appeared in: |
Food chemistry. X |
| Paging: | Volume 17 () nr. C pages p. |
| Year: |
2023 |
| Contents: | |
| Publisher: |
The Authors |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 46 of 100 found articles
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