Improving the functional properties of soy glycinin by enzymatic treatment. Adsorption and foaming characteristics

✍ Scribed by Victor Pizones Ruíz-Henestrosa; Cecilio Carrera Sánchez; Justo J. Pedroche; Francisco Millán; Juan M. Rodríguez Patino

• Book ID: 113627621
• Publisher: Elsevier Science
• Year: 2009
• Tongue: English
• Weight: 474 KB
• Volume: 23
• Category: Article
• ISSN: 0268-005X
• DOI: 10.1016/j.foodhyd.2008.03.011