Improvement of Functional Properties of Wheat Gluten and Blood Globin by Complex-Formation with Soy Lecithin

✍ Scribed by R.EIKO MZUTANI; R.YO NAKAMURA

• Book ID: 108813394
• Publisher: Institute of Food Technologists
• Year: 1988
• Tongue: English
• Weight: 433 KB
• Volume: 53
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1988.tb07748.x