✦ LIBER ✦

SOY AND MEAT PROTEINS AS FOOD EMULSION STABILIZERS 1. VISCOELASTIC PROPERTIES OF CORN OIL-IN-WATER EMULSIONS INCORPORATING SOY OR MEAT PROTEINS

✍ Scribed by H. J. RIVAS; P. SHERMAN

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

SOY AND MEAT PROTEINS AS FOOD EMULSION S

✍ H. J. RIVAS; P. SHERMAN 📂 Article 📅 1983 🏛 John Wiley and Sons 🌐 English ⚖ 373 KB

STABILITY OF OIL-IN-WATER EMULSIONS. 1.

✍ J. C. ACTON; R. L. SAFFLE 📂 Article 📅 1970 🏛 Institute of Food Technologists 🌐 English ⚖ 502 KB

Emulsifying properties and surface behav

✍ Gonzalo G. Palazolo; Delia A. Sorgentini; Jorge R. Wagner 📂 Article 📅 2004 🏛 Springer-Verlag 🌐 English ⚖ 578 KB

The interaction of modified 7S soy prote

✍ M. J. Reeve; P. Sherman 📂 Article 📅 1988 🏛 Springer ⚖ 616 KB