Oilseeds have potential food uses because of their high protein content. Besides, these proteins when added to a type of foods, supply desirable functional properties, such as whipping capacity and viscosity, emulsification and water and oil holding capacities. Rapeseed and soybean protein isolates
โฆ LIBER โฆ
Some properties of Westcott's functional
โ Scribed by Paul Ressel
- Publisher
- Elsevier Science
- Year
- 1987
- Tongue
- English
- Weight
- 66 KB
- Volume
- 26
- Category
- Article
- ISSN
- 0304-4149
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