Emulsifying Properties of Legume Proteins Compared to β-Lactoglobulin and Tween 20 and the Volatile Release from Oil-in-Water Emulsions
Benjamin, O., Silcock, P., Beauchamp, J., Buettner, A., Everett, D.W.Том:
79
Мова:
english
Журнал:
Journal of Food Science
DOI:
10.1111/1750-3841.12593
Date:
October, 2014
Файл:
PDF, 684 KB
english, 2014