Comparative study of emulsifying properties in acidic condition of soluble polysaccharides fractions obtained from soy hull and defatted soy flour
Crossref DOI link: https://doi.org/10.1007/s13197-015-2149-9
Published Online: 2016-02-03
Published Print: 2016-02
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Porfiri, María Cecilia
Cabezas, Darío Marcelino
Wagner, Jorge Ricardo
Text and Data Mining valid from 2016-02-01