Effect of preheating degree of soybean protein isolate on the gel properties of myofibrillar protein
Year: 2009
Type: article
Source: Food and Machinery
Author: Xiaolin Huang
Institution: Qingdao University
Language: English
Topic: Proteins in Food Systems
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: closed
OpenAlex ID: W2358670082