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Using modified soy protein to enhance foaming of egg white protein

✍ Scribed by Guang Wang; Molly Troendle; Cheryll A Reitmeier; Tong Wang

Book ID: 112135209
Publisher: John Wiley and Sons
Year: 2012
Tongue: English
Weight: 150 KB
Volume: 92
Category: Article
ISSN: 0022-5142
DOI: 10.1002/jsfa.5588

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