Improvement of emulsifying properties of lupin proteins by high pressure induced aggregation
| Autor: | Chapleau, N., de Lamballerie-Anton, M. ∗ |
|---|---|
| Zdroj: | In Food Hydrocolloids 2003 17(3):273-280 |
| Databáze: | ScienceDirect |
| Externí odkaz: |
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| Autor: | Chapleau, N., de Lamballerie-Anton, M. ∗ |
|---|---|
| Zdroj: | In Food Hydrocolloids 2003 17(3):273-280 |
| Databáze: | ScienceDirect |
| Externí odkaz: |
|
Full Text from ScienceDirect