Article citationsMore>>

M. A. Volkert and B. P. Klein, “Protein Dispersibility and Emulsion Characteristics of Four Soy Products,” Journal of Food Science, Vol. 44, No. 1, 1979, pp. 93-96. doi:10.1111/j.1365-2621.1979.tb10014.x

has been cited by the following article:

Follow SCIRP
Twitter Facebook Linkedin Weibo
Contact us
+1 323-425-8868
customer@scirp.org
WhatsApp +86 18163351462(WhatsApp)
Click here to send a message to me 1655362766
Paper Publishing WeChat
Free SCIRP Newsletters
Copyright © 2006-2024 Scientific Research Publishing Inc. All Rights Reserved.
Top