Comparing Quality and Functional Properties of Protein Isolates from Soybean Cakes: Effect of De-Oiling Technologies

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#EditorsChoice "Comparing Quality and Functional Properties of Protein Isolates from Soybean Cakes: Effect of De-Oiling Technologies", by Prof. Dr. Giovanna Ferrentino from @unibz_news, et al. 🔗 https://t.co/HvnWGVp1BW 👉 https://t.co/4DYmUv4vma #opena…

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