Effect of toasting and extrusion at different shear levels on soy protein interactions.

G.J.M. Marsman, H. Gruppen, J. de Groot, A.G.J. Voragen

Research output: Contribution to journalArticleAcademicpeer-review

24 Citations (Scopus)
Original languageEnglish
Pages (from-to)2770-2777
JournalJournal of Agricultural and Food Chemistry
Volume46
DOIs
Publication statusPublished - 1998

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