Physical and chemical properties of soy protein isolates treated with sodium sulphite under low temperature extrusion

Autor:	Fang Li, Bo Zhang, Meiyao Dai, Yanfei Gong, Weichun Pan, Xiaofang Su
Rok vydání:	2021
Předmět:	chemistry Sodium chemistry.chemical_element Extrusion Food science Soy protein Industrial and Manufacturing Engineering Disulphide bonds Food Science
Zdroj:	International Journal of Food Science & Technology. 56:4559-4567
ISSN:	1365-2621 0950-5423
DOI:	10.1111/ijfs.15125
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::c9266db44106ed16c03b719b559e2d5e https://doi.org/10.1111/ijfs.15125 Zobrazit plný text záznamu Plný text