Emulsifying Properties of Angum Gum (...

International Journal of Food Properties 2015 / 09 Vol. 18; Iss. 9

Emulsifying Properties of Angum Gum ( Amygdalus scoparia Spach ) Conjugated to β-Lactoglobulin through Maillard-Type Reaction

Golkar, Abdolkhalegh, Nasirpour, Ali, Keramat, Javad, Desobry, Stephane
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Volume:
18
Language:
english
Journal:
International Journal of Food Properties
DOI:
10.1080/10942912.2014.962040
Date:
September, 2015
File:
PDF, 13.44 MB
english, 2015
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