Effect of Enzymatic Modification on Solubility of High-temperature Denatured Soybean Meal
REN Wei-cong1，CHENG Jian-jun1,*，ZHANG Zhi-yu1，ZHAO Wei-hua1，JIANG Lian-zhou1,2
FOOD SCIENCE . 2010, (21): 137 -141 .  DOI: 10.7506/spkx1002-6630-201021031