Functional Properties of the Great Northern Bean (Phaseolus vulgaris L.) Proteins: Emulsion, Foaming, Viscosity, and Gelation Properties
- 1 January 1981
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 46 (1), 71-81
- https://doi.org/10.1111/j.1365-2621.1981.tb14533.x
Abstract
No abstract availableThis publication has 21 references indexed in Scilit:
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