Emulsifying Properties of Pea Globulins as Related to Their Adsorption Behaviors
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1987.tb06607.x/fullpdf
Reference21 articles.
1. C. Dagorn-Scaviner, 1986 . Etude des proprietes tensio-actives des globulins du pois. Application aux isolats proteiques utilises comme agents d'emulsification ou de moussaae . Thesis in Food Science . Univ. of Nantes, (France).
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