Effects of reducing agent concentration on soy protein fractionality and functionality

Journal of Food Science

Volumn 71, Issue 3, 2006, Pages

  Deak, Nicolas A ^a   Murphy, Patricia A ^a   Johnson, Lawrence A ^a  

^a IOWA STATE UNIVERSITY   (United States)

Author keywords

Glycinin; Protein; Protein fractionation; Protein functionality; Reducing agent; Soy protein; Soybeans; conglycinin

Indexed keywords

GLYCINE MAX;

EID: 33646384737     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2006.tb15618.x     Document Type: Article

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