Mathematical Model for Formation Rate and Collapse of Foams from Enzyme Modified Wheat Flours-Reference-Cited by-同舟云学术

Mathematical Model for Formation Rate and Collapse of Foams from Enzyme Modified Wheat Flours

Published:1994-05 Issue:3 Volume:59 Page:626-628
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

BOMBARA N.,PILOSOF A.M.R.,AÑÓN M.C.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1994.tb05578.x/fullpdf

Reference16 articles.

1. Enzymatic modification of soy protein concentrates by fungal and bacterial proteases

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3. J.C. Cheftel, J.L. Cuq, and D. Lorient , 1989 . Los principales sistemas roteicos alimenticios. Ch. 6. InProteinas Alimentarias. Acribia S.A., Zaragoza, Spain.

4. Chemistry and characteristics of enzyme-modified whipping proteins

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