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Relation between Solubility and Surface Hydrophobicity as an Indicator of Modifications during Preparation Processes of Commercial and Laboratory-Prepared Soy Protein Isolates
Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Calle 47 y 116 (1900) La Plata, Argentina, and Departamento de Ciencias Biológicas, Facultad de Ciencias Exactas, ...