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Physicochemical Properties of Food Proteins Related to Their Ability to Stabilize Oil-in-Water Emulsions

✍ Scribed by B.E. ELIZALDE; R.J. DE KANTEREWICZ; A.M.R. PILOSOF; G.B. BARTHOLOMAI

Book ID: 108813559
Publisher: Institute of Food Technologists
Year: 1988
Tongue: English
Weight: 516 KB
Volume: 53
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1988.tb08968.x

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