Effect of succinic anhydride and acetic anhydride on the emulsifying properties of soybean protein isolate
Year: 2008
Type: article
Source: Food and Machinery
Author: Zhong Chen
Institution: Guangdong Food and Drug Vocational College
Language: English
Topic: Proteins in Food Systems
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: closed
OpenAlex ID: W3150770148