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Functional Characteristics Of Mild Fractionated Soy Protein Processed At Different pH ValueTechnology
Peng, Y.
(Speaker),
Kyriakopoulou, K.
(Contributor), Natalie Kersten (Contributor),
van der Goot, A. J.
(Contributor)
Food Process Engineering
VLAG
Activity
:
Talk or presentation
›
Oral presentation
›
Other
Period
25 Jun 2019
→
27 Jun 2019
Event title
2nd Innovations in Food Science and Technology
Event type
Conference
Location
Amsterdam, Netherlands
Keywords
mild fractionation
soy protein
Documents & Links
https://edepot.wur.nl/509235