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Influence of pH and salt concentration on the emulsifying properties of native wheat gliadins and of their chymotryptic hydrolysates

✍ Scribed by Popineau, Y. ;Pineau, F. ;Evon, P. ;Bérot, S.

Book ID: 101303586
Publisher: John Wiley and Sons
Year: 1999
Tongue: English
Weight: 87 KB
Volume: 43
Category: Article
ISSN: 0027-769X
DOI: 10.1002/(sici)1521-3803(19991201)43:6<361::aid-food361>3.0.co;2-i

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