Formation and functionality of canola protein isolate with...

Food Science and Biotechnology 2015 / 8 Vol. 24; Iss. 4

Formation and functionality of canola protein isolate with both high- and low-methoxyl pectin under associative conditions

Stone, Andrea K., Teymurova, Anzhelika, Chang, Chang, Cheung, Lamlam, Nickerson, Michael T.
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Volume:
24
Language:
english
Journal:
Food Science and Biotechnology
DOI:
10.1007/s10068-015-0155-3
Date:
August, 2015
File:
PDF, 442 KB
english, 2015
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