Formulation Engineering Can Improve the Interfacial and...

Journal of Agricultural and Food Chemistry 2007 / 07 Vol. 55; Iss. 15

Formulation Engineering Can Improve the Interfacial and Foaming Properties of Soy Globulins

Pizones Ruíz-Henestrosa, Victor, Carrera Sánchez, Cecilio, Rodríguez Patino, Juan M.
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Volume:
55
Language:
english
Journal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/jf070918a
Date:
July, 2007
File:
PDF, 577 KB
english, 2007
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