Water-Oil Absorption Index (WOAI): A Simple Method for Predicting the Emulsifying Capacity of Food Proteins

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

• Book ID: 108812189
• Publisher: Institute of Food Technologists
• Year: 1987
• Tongue: English
• Weight: 404 KB
• Volume: 52
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1987.tb14087.x