Effect of degumming reagents on the composition and emulsifying properties of canola, soybean and sunflower acetone insolubles
Author:
Affiliation:
1. ; Department of Food Science; University of Guelph; Guelph N1G 2W1 Ontario Canada
2. Hostess Food Products Ltd.; 1001 Bishop St. Cambridge 3H9 4T7 Ontario Canada
3. C.S.P. Foods Ltd.; Saskatoon S7K 3K7 Saskatchewan Canada
Publisher
Wiley
Subject
Organic Chemistry,General Chemical Engineering
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1007/BF02653287/fullpdf
Reference22 articles.
1. Analysis of soybean lecithin by thin layer and analytical liquid chromatography
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