Sorghum proteins: Effect of extraction pH on physicochemical properties and emulsion formation.

Autor:	Dias de Carvalho, Matheus1 (AUTHOR), Franco Picone, Carolina Siqueira1 (AUTHOR) cpicone@unicamp.br, Kawazoe Sato, Ana Carla1 (AUTHOR) acksato@unicamp.br
Zdroj:	Journal of Cereal Science. Mar2024, Vol. 116, pN.PAG-N.PAG. 1p.
Databáze:	Academic Search Ultimate
Externí odkaz:	Zobrazit plný text záznamu Full Text from ScienceDirect