Effects of Phosphorylation on Emulsifying and Foaming Properties and Digestibility of Yeast Protein
Y.T. HUANG, JOHN E. KINSELLAVolume:
52
Year:
1987
Language:
english
Pages:
5
DOI:
10.1111/j.1365-2621.1987.tb05906.x
File:
PDF, 596 KB
english, 1987