Effect of hydrolysis of soy β-conglycinin on the oxidative...

Food Hydrocolloids 2014 / 03 Vol. 35

Effect of hydrolysis of soy β-conglycinin on the oxidative stability of O/W emulsions

Phoon, Pui Yeu, San Martin-Gonzalez, Maria Fernanda, Narsimhan, Ganesan
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Volume:
35
Language:
english
Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2013.06.024
Date:
March, 2014
File:
PDF, 2.51 MB
english, 2014
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