EMULSIFICATION, FOAMING AND PROTEIN SOLUBILITY PROPERTIES OF DEFATTED SOYBEAN, PEANUT, FIELD PEA AND PECAN FLOURS

✍ Scribed by KAY H. MCWATTERS; JOHN P. CHERRY

• Book ID: 108802740
• Publisher: Institute of Food Technologists
• Year: 1977
• Tongue: English
• Weight: 628 KB
• Volume: 42
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1977.tb08395.x