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Differential Enzymatic Hydrolysis: A Study on Its Impact on Soy Protein Structure, Function, and Soy Milk Powder Properties
 
 

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Journal: Foods, 2025
Volume: 14
Number: 1976

Article: Optimising Enzymatic Cross-Linking: Impact on Physicochemical and Functional Properties of Lupin Flour and Soy Protein Isolate
Authors: by Teguh Santoso, Yusur Al-Shaikhli, Thao M. Ho, Mishenki Rajapakse and Thao T. Le
Link: https://www.mdpi.com/2304-8158/14/11/1976

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