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Influence of pH and protei thermal treatment on the rheology of pea protein-stabilized oil-in-water emulsions

✍ Scribed by J. M. Franco; P. Partal; D. Ruiz-M rquez; B. Conde; C. Gallegos

Book ID
107489987
Publisher
Springer-Verlag
Year
2000
Tongue
English
Weight
172 KB
Volume
77
Category
Article
ISSN
0003-021X

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