Phenolic protein interactions in relation to the gelation properties of canola protein
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference15 articles.
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4. Phenolic constituents of rapeseed flours;Kozlowska;Can. Inst. Food Sci. Technol. J.,1975
5. Free, esterified and insoluble phenolic acids. Composition of phenolic acids in rapeseed flour and hulls;Krygier;J. Agric. Food Chem.,1982
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