Functional Properties of the Great Northern Bean (Phaseolus vulgaris L.) Proteins: Emulsion, Foaming, Viscosity, and Gelation Properties

✍ Scribed by S. K. SATHE; D. K. SALUNKHE

• Book ID: 108805039
• Publisher: Institute of Food Technologists
• Year: 1981
• Tongue: English
• Weight: 689 KB
• Volume: 46
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1981.tb14533.x