Effect of protein and oil volume concentrations on...

Food Chemistry 2020 / 09 Vol. 324

Effect of protein and oil volume concentrations on emulsifying properties of acorn protein isolate

Aziz, Abdul, Khan, Nasir Mehmood, Ali, Farman, Khan, Zia Ullah, Ahmad, Shujaat, Jan, Abdul Khaliq, Rehman, Noor, Muhammad, Nawshad
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Volume:
324
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2020.126894
Date:
September, 2020
File:
PDF, 1.79 MB
2020
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