Dispersibility indices, emulsion capacities, and electrophoretic comparisons of protein extracted from defatted soy flake suspensions at pH 4.5, pH 3.0 and pH 3.0 in the presence of calcium chloride

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Dispersibility indices, emulsion capacities, and electrophoretic comparisons of protein extracted from defatted soy flake suspensions at pH 4.5, pH 3.0 and pH 3.0 in the presence of calcium chloride

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Title: Dispersibility indices, emulsion capacities, and electrophoretic comparisons of protein extracted from defatted soy flake suspensions at pH 4.5, pH 3.0 and pH 3.0 in the presence of calcium chloride
Author: Hayslip, Jack Leon
Abstract: Not available
URI: http://hdl.handle.net/2346/15690
Date: 1980-05

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