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

Journal Title

Journal ISSN

Volume Title

Publisher

Texas Tech University

Abstract

Not available

Description

Keywords

Proteins, Soybean products

Citation