✦ LIBER ✦

THE EMULSIFYING PROPERTIES OF PURIFIED MUSCLE PROTEINS

✍ Scribed by R. TSAI; R. G. CASSENS; E. J. BRISKEY

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Studies on the Emulsifying Properties of

✍ G. R. HEGARTY; L. J. BRATZLER; A. M. PEARSON 📂 Article 📅 1963 🏛 Institute of Food Technologists 🌐 English ⚖ 515 KB

Factors Affecting the Emulsifying Capaci

✍ HALUK TURGUT; J. D. SINK 📂 Article 📅 1983 🏛 Institute of Food Technologists 🌐 English ⚖ 428 KB

EMULSIFYING PROPERTIES OF WHEY PROTEIN

✍ YAMAUCHI, KUNIO (author);SHIMIZU, MAKOTO (author);KAMIYA, TAKAMOTO (author) 📂 Article 📅 1980 🏛 Institute of Food Technologists 🌐 English ⚖ 753 KB

EMULSIFYING PROPERTIES OF WHEY PROTEIN

✍ YAMAUCHI, KUNIO (author);SHIMIZU, MAKOTO (author);KAMIYA, TAKAMOTO (author) 📂 Article 📅 1980 🏛 Institute of Food Technologists 🌐 English ⚖ 753 KB

STUDIES ON THE EMULSIFYING CHARACTERISTI

✍ S. NEELAKANTAN; G. W. FRONING 📂 Article 📅 1971 🏛 Institute of Food Technologists 🌐 English ⚖ 402 KB

Emulsifying Properties of Food Proteins:

✍ Z.AHURUL HAQUE; J.OHN E. KINSELLA 📂 Article 📅 1988 🏛 Institute of Food Technologists 🌐 English ⚖ 692 KB