Search
Toggle theme
Menu
Swirling cavitation improves the emulsifying properties of commercial soy protein isolate | NobleBlocks
Back
Home
Publications
Swirling cavitation improves the emulsifying properties of commercial soy protein isolate
Public
More options
Swirling cavitation improves the emulsifying properties of commercial soy protein isolate
N
Shared by
NobleBlocks
on Apr 1, 2018 • 12:00 AM UTC
Authors:
Feng Yang
,
Xue Liu
,
Xian'e Ren
+3 more
Download PDF
Share
Summary
Sum
PDF
Figures
Figs
Discrepancies
Disc
EDDII
Article
Art
Finding related papers...
Discussions
(0)
Add Comment
No comments yet
Be the first to share your thoughts!
