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Publikováno v:
African Journal of Food Science. 12:80-85
A portion of okra seed protein-rich extract (PRE) prepared with NaCl solution (5 g/L) was hydrolyzed at 110°C for 5 h (1 atm. pressure). The PRE (sample A), hydrolyzed PRE-B, whole okra seed flour-C and gelatin-D were tested for emulsification capac
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::04400a6d56b53abe7ecd8f66689be67f
https://doi.org/10.5897/ajfs2014.1158
https://doi.org/10.5897/ajfs2014.1158
