![](/img/cover-not-exists.png)
Foaming and Emulsifying Properties of Fractions of Gluten Peptides Obtained by Limited Enzymatic Hydrolysis and Ultrafiltration
Yves Popineau, Blandine Huchet, Colette Larré, Serge BérotVolume:
35
Year:
2002
Language:
english
Pages:
9
DOI:
10.1006/jcrs.2001.0437
File:
PDF, 118 KB
english, 2002