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July 1, 1981Journal of Food Science

Effect of Lipophilization of Soy Protein on Its Emulsion Stabilizing Properties

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Authors

HAHiroshi AokiYokohama National UniversityOTO. TANEYAMAKyoritsu Women's UniversityNONoriko Orimo

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Cite This Study

Aoki et al. (1981) studied this question.

synapsesocial.com/papers/6a6f20f92163a0a01bc376ffhttps://doi.org/10.1111/j.1365-2621.1981.tb03021.x
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