Air-water interfacial properties of enzymatic wheat gluten hydrolyzates determine their foaming behavior
Wouters, Arno G.B., Rombouts, Ine, Legein, Marie, Fierens, Ellen, Brijs, Kristof, Blecker, Christophe, Delcour, Jan A.Мова:
english
Журнал:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2015.11.017
Date:
November, 2015
Файл:
PDF, 3.42 MB
english, 2015
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