Effect of oxidation on the emulsifying properties of soy...

Food Research International 2013 / 06 Vol. 52; Iss. 1

Effect of oxidation on the emulsifying properties of soy protein isolate

Chen, Nannan, Zhao, Mouming, Sun, Weizheng, Ren, Jiaoyan, Cui, Chun
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Volume:
52
Language:
english
Journal:
Food Research International
DOI:
10.1016/j.foodres.2013.02.028
Date:
June, 2013
File:
PDF, 880 KB
english, 2013
Conversion to is in progress
Conversion to is failed