Influence of pH and salt concentration on the emulsifying properties of native wheat gliadins and of their chymotryptic hydrolysates
Y. Popineau, F. Pineau, P. Evon, S. BérotVolume:
43
Year:
1999
Language:
english
Pages:
7
DOI:
10.1002/(sici)1521-3803(19991201)43:63.0.co;2-i
File:
PDF, 87 KB
english, 1999