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Effect of high pressure on solubility and aggregability of calcium-added soybean proteins
Innovative Food Science and Emerging Technologies, 2012exaly
Soybean Protein: Uses, Problems, and Potential
Journal of the American Oil Chemists' Society, 1977openaire +2 more sources
Effect of high-pressure treatment on emulsifying properties of soybean proteins
Food Hydrocolloids, 2005exaly
American journal of pharmacy and the sciences supporting public health, 2004
openaire +1 more source
openaire +1 more source

