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
Date
1980-05
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
Texas Tech University
Abstract
Not available
Description
Keywords
Proteins, Soybean products