Improvement of emulsifying property of soybean protein by hydrothermal treatment

doi:10.3969/j.issn.0254-5071.2011.05.010

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China Brewing ›› 2011, Vol. 30 ›› Issue (5) : 34-36. DOI: 10.3969/j.issn.0254-5071.2011.05.010

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Improvement of emulsifying property of soybean protein by hydrothermal treatment

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2011, 30(5): 34-36 https://doi.org/10.3969/j.issn.0254-5071.2011.05.010

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