Amino acid composition, foaming, emulsifying properties and surface hydrophobicity of mustard protein isolate as affected by pH and NaCl

✍ Scribed by Mohammed Aider; Djamel Djenane; Wassef B. Ounis

• Book ID: 119835376
• Publisher: John Wiley and Sons
• Year: 2012
• Tongue: English
• Weight: 734 KB
• Volume: 47
• Category: Article
• ISSN: 0950-5423
• DOI: 10.1111/j.1365-2621.2012.02937.x