✦ LIBER ✦
A novel improvement in whey protein isolate emulsion stability: Generation of an enzymatically cross-linked beet pectin layer using horseradish peroxidase
✍ Scribed by Jin-Long Li; Yong-Qiang Cheng; Pan Wang; Wen-Ting Zhao; Li-Jun Yin; Masayoshi Saito
- Book ID
- 113628016
- Publisher
- Elsevier Science
- Year
- 2012
- Tongue
- English
- Weight
- 848 KB
- Volume
- 26
- Category
- Article
- ISSN
- 0268-005X
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