C: Food Chemistry
Thermally Stimulated Luminescence in Powdered Soy Proteins
Article first published online: 23 DEC 2013
© 2013 Institute of Food Technologists®
Journal of Food Science
Volume 79, Issue 1, pages C25–C31, January 2014
How to Cite
Abdi, D., Jahan, M. S., Boatright, W. L., Walters, B. M. and Lei, Q. (2014), Thermally Stimulated Luminescence in Powdered Soy Proteins. Journal of Food Science, 79: C25–C31. doi: 10.1111/1750-3841.12325
- Issue published online: 24 JAN 2014
- Article first published online: 23 DEC 2013
- Manuscript Accepted: 4 NOV 2013
- Manuscript Received: 16 JUL 2013
- Natl. Research Initiative of the USDA Cooperative State Research, Education and Extension Service. Grant Number: 2009-35503-05190
Options for accessing this content:
- If you are a society or association member and require assistance with obtaining online access instructions please contact our Journal Customer Services team.
- If your institution does not currently subscribe to this content, please recommend the title to your librarian.
- Login via other institutional login options http://onlinelibrary.wiley.com/login-options.
- You can purchase online access to this Article for a 24-hour period (price varies by title)
- If you already have a Wiley Online Library or Wiley InterScience user account: login above and proceed to purchase the article.
- New Users: Please register, then proceed to purchase the article.
Login via OpenAthens
Search for your institution's name below to login via Shibboleth.
Registered Users please login:
- Access your saved publications, articles and searches
- Manage your email alerts, orders and subscriptions
- Change your contact information, including your password
Please register to:
- Save publications, articles and searches
- Get email alerts
- Get all the benefits mentioned below!