Effect of pH on Formation, Proximate Composition and Rehydration Capacity of Winged Bean and Soybean Protein-Lipid Film : A Research Note

✍ Scribed by NG KOK SIAN; SOLEHA ISHAK

• Book ID: 108816721
• Publisher: Institute of Food Technologists
• Year: 1990
• Tongue: English
• Weight: 227 KB
• Volume: 55
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1990.tb06069.x