Effect of thermal denaturation of lupin protein on its emulsifying properties

  1. Raymundo, A.
  2. Franco, J.
  3. Gallegos, C.
  4. Empis, J.
  5. Sousa, I.
Revue:
Nahrung - Food

ISSN: 0027-769X

Année de publication: 1998

Volumen: 42

Número: 3-4

Pages: 220-224

Type: Article

DOI: 10.1002/(SICI)1521-3803(199808)42:03/04<220::AID-FOOD220>3.0.CO;2-Q GOOGLE SCHOLAR
La source de données: Scopus