Interfacial and emulsifying properties of amaranth...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2012 Vol. 45; Iss. 1

Interfacial and emulsifying properties of amaranth (Amaranthus hypochondriacus) protein isolates under different conditions of pH

Jorge L. Ventureira, Agustín J. Bolontrade, Francisco Speroni, Elisabeth David-Briand, Adriana A. Scilingo, Marie-Hélène Ropers, Frank Boury, María C. Añón, Marc Anton
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Volume:
45
Year:
2012
Language:
english
DOI:
10.1016/j.lwt.2011.07.024
File:
PDF, 481 KB
english, 2012
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