Effect of calcium hydroxide and fractionation process on the functional properties of soy protein concentrate

Publication date: Available online 31 August 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Yu Peng, Desak Putu Ariska Pradnya Dewi, Konstantina Kyriakopoulou, Atze Jan van der Goot
Source: Innovative Food Science and Emerging Technologies - Category: Food Science Source Type: research