Improved functional properties of glycosylated soy protein isolate using D-glucose and xanthan gum
Crossref DOI link: https://doi.org/10.1007/s13197-014-1681-3
Published Online: 2015-01-06
Published Print: 2015-09
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Li, Ruiqi
Hettiarachchy, Navam
Rayaprolu, Srinivas
Davis, Mike
Eswaranandam, Satchithanandam
Jha, Alok
Chen, Pengyin
Text and Data Mining valid from 2015-01-06