Heat treatments of defatted soy flour: Impact on protein structure, aggregation, and cold-set gelation properties
| Autor: | Ingrassia, Romina *, Palazolo, Gonzalo Gastón, Wagner, Jorge Ricardo, Risso, Patricia Hilda |
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| Zdroj: | In Food Structure October 2019 22 |
| Databáze: | ScienceDirect |
| Externí odkaz: |
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