Enzymic modification of extruded soy protein concentrates as a method of obtaining new functional food components
Authors:
- K. SurówkaKSK. Surówka
- D. ŻmudzińskiD. Żmudziński
- J. SurówkaJSJ. Surówka
- 1 March 2004
- journal article
- editorial
- Published by Elsevier in Trends in Food Science & Technology
- Vol. 15 (3-4) , 153-160
Abstract
No abstract availableKeywords
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