Emulsifying and Foaming Properties of Different Protein...

Journal of Food Science 2016 / 07 Vol. 81; Iss. 7

Emulsifying and Foaming Properties of Different Protein Fractions Obtained from a Novel Lupin Variety Alu Prot -CGNA ® ( Lupinus luteus )

Burgos-Díaz, César, Piornos, José A., Wandersleben, Traudy, Ogura, Takahiro, Hernández, Xaviera, Rubilar, Mónica
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Volume:
81
Language:
english
Journal:
Journal of Food Science
DOI:
10.1111/1750-3841.13350
Date:
July, 2016
File:
PDF, 536 KB
english, 2016
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