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Emulsifying and foaming properties of transglutaminase-treated wheat gluten hydrolysate as influenced by pH, temperature and salt

✍ Scribed by Kingsley K. Agyare; Kwaku Addo; Youling L. Xiong

Book ID: 113627577
Publisher: Elsevier Science
Year: 2009
Tongue: English
Weight: 256 KB
Volume: 23
Category: Article
ISSN: 0268-005X
DOI: 10.1016/j.foodhyd.2007.11.012

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