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	1.	Relation between solubility and surface hydrophobicity as an indicator of modifications during preparation processes of commercial and laboratory-prepared soy protein isolates. [electronic resource] by Wagner, J R Sorgentini, D A Añón, M C Producer: 20000925 In: Journal of agricultural and food chemistry vol. 48 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Relationships between different hydration properties of commercial and laboratory soybean isolates. [electronic resource] by Añón, M C Sorgentini, D A Wagner, J R Producer: 20011205 In: Journal of agricultural and food chemistry vol. 49 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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