Oxidative stability of soy proteins: From ground soybeans to structured products

Publication date: Available online 26 February 2020Source: Food ChemistryAuthor(s): Patrícia Duque-Estrada, Konstantina Kyriakopoulou, Wouter de Groot, Atze Jan van der Goot, Claire C. Berton-Carabin

Source: Food Chemistry - February 29, 2020 Category: Food Science Source Type: research