✦ LIBER ✦

Emulsifying Properties of Bovine Serum Albumin−Galactomannan Conjugates

✍ Scribed by Kim, Hyun Jung; Choi, Seung Jun; Shin, Weon-Sun; Moon, Tae Wha

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Emulsifying Properties of Food Proteins:

✍ Z.AHURUL HAQUE; J.OHN E. KINSELLA 📂 Article 📅 1988 🏛 Institute of Food Technologists 🌐 English ⚖ 692 KB

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✍ Khan, M. A. Sattar; Babiker, El fadil E.; Azakami, Hiroyuki; Kato, Akio 📂 Article 📅 1999 🏛 American Chemical Society 🌐 English ⚖ 89 KB

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✍ Hajime Matsushita; M. Noguchi; E. Tamaki 📂 Article 📅 1974 🏛 Elsevier Science 🌐 English ⚖ 292 KB

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✍ Gensler, Walter J.; Alam, Iftekhar 📂 Article 📅 1977 🏛 American Chemical Society 🌐 English ⚖ 739 KB

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✍ A. A. Burkin; G. P. Kononenko; N. A. Soboleva 📂 Article 📅 2003 🏛 SP MAIK Nauka/Interperiodica 🌐 English ⚖ 65 KB