Emulsifying properties of chickpea protein isolates: Influence of pH and NaCl-Reference-Cited by-同舟云学术

Emulsifying properties of chickpea protein isolates: Influence of pH and NaCl

Published:2009-01 Issue:1 Volume:23 Page:146-152
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Zhang Tao,Jiang Bo,Mu Wanmeng,Wang Zhang

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference28 articles.

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