✦ LIBER ✦

Protein Solubility, Emulsifying Stability and Capacity of Two Defatted Corn Germ Proteins

✍ Scribed by C.S. LIN; J. ZAYAS

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Emulsifying Capacity and Emulsion Stabil

✍ S.C. HUNG; J.F. ZAYAS 📂 Article 📅 1991 🏛 Institute of Food Technologists 🌐 English ⚖ 406 KB

Emulsifying Capacity and Emulsion Stabil

✍ C.R. WANG; J.F. ZAYAS 📂 Article 📅 1992 🏛 Institute of Food Technologists 🌐 English ⚖ 649 KB

Functionality of Defatted Corn Germ Prot

✍ C. S. LIN; J. F. ZAYAS 📂 Article 📅 1987 🏛 Institute of Food Technologists 🌐 English ⚖ 480 KB

Protein Solubility, Water Retention, and

✍ S.C. HUNG; J.F. ZAYAS 📂 Article 📅 1992 🏛 Institute of Food Technologists 🌐 English ⚖ 600 KB

Water Retention and Solubility of Soy Pr

✍ C.R. WANG; J.F. ZAYAS 📂 Article 📅 1991 🏛 Institute of Food Technologists 🌐 English ⚖ 518 KB

Emulsifying Capacity and Stability of Go

✍ HALUK TURGUT 📂 Article 📅 1984 🏛 Institute of Food Technologists 🌐 English ⚖ 526 KB