✦ LIBER ✦

Emulsifying properties of undenatured potato protein concentrate

✍ Scribed by F. HOLM; S. ERIKSEN

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Solubility and emulsifying properties of

✍ Berna Bilgi; Süeda Çelik 📂 Article 📅 2004 🏛 Springer 🌐 English ⚖ 166 KB

Interfacial and emulsifying behaviour of

✍ Alberto Romero; Valérie Beaumal; Elisabeth David-Briand; Felipe Cordobes; Antoni 📂 Article 📅 2012 🏛 Elsevier Science 🌐 English ⚖ 845 KB

Fractionation of Potato Proteins: Solubi

✍ Marie-Christine Ralet; Jacques Guéguen 📂 Article 📅 2000 🏛 Elsevier Science 🌐 English ⚖ 184 KB

Antioxidant and emulsifying properties o

✍ Gema Nieto; Manuel Castillo; Youling L. Xiong; Daniel Álvarez; Fred A. Payne; Ma 📂 Article 📅 2009 🏛 Elsevier Science 🌐 English ⚖ 282 KB

EMULSIFYING PROPERTIES OF WHEY PROTEIN

✍ YAMAUCHI, KUNIO (author);SHIMIZU, MAKOTO (author);KAMIYA, TAKAMOTO (author) 📂 Article 📅 1980 🏛 Institute of Food Technologists 🌐 English ⚖ 753 KB

EMULSIFYING PROPERTIES OF WHEY PROTEIN

✍ YAMAUCHI, KUNIO (author);SHIMIZU, MAKOTO (author);KAMIYA, TAKAMOTO (author) 📂 Article 📅 1980 🏛 Institute of Food Technologists 🌐 English ⚖ 753 KB