Proteins as functional components in colloidal foods
Author:
Publisher
Elsevier BV
Subject
Colloid and Surface Chemistry,Polymers and Plastics,Physical and Theoretical Chemistry,Surfaces and Interfaces
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5. Thermodynamic and functional properties of legumin (11S globulin from Vicia faba) in the presence of small-molecule surfactants: effect of temperature and pH;Journal of Colloid and Interface Science;2004-10
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