Emulsifying Properties of Food Proteins: Bovine Serum Albumin
- 1 March 1988
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 53 (2), 416-420
- https://doi.org/10.1111/j.1365-2621.1988.tb07719.x
Abstract
No abstract availableKeywords
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