Factors Affecting Emulsion Capacity as a Measure of Protein Functionality for Nonmeat Proteins : A Research Note

✍ Scribed by C.M. AMUNDSON; J.G. SEBRANEK

• Book ID: 108816724
• Publisher: Institute of Food Technologists
• Year: 1990
• Tongue: English
• Weight: 550 KB
• Volume: 55
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1990.tb06072.x