Protein nativity explains emulsifying properties of aqueous extracted protein components from yellow pea
Geerts, Marlies E.J., Nikiforidis, Constantinos V., van der Goot, Atze Jan, van der Padt, AlbertLangue:
english
Journal:
Food Structure
DOI:
10.1016/j.foostr.2017.09.001
Date:
September, 2017
Fichier:
PDF, 4.83 MB
english, 2017