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Composition of proteins in okara as a byproduct in hydrothermal processing of soy milk

Sladjana P Stanojevic1, Miroljub B Barac, Mirjana B Pesic

  • 1Institute of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, P.O. Box 14, 11081 Belgrade-Zemun, Serbia. sladjas@agrif.bg.ac.rs

Journal of Agricultural and Food Chemistry
|August 22, 2012
PubMed

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