Solubility and emulsifying properties of barley protein concentrate

• 9 March 2004
• journal article
• research article
• Published by Springer Nature in Zeitschrift für Lebensmittel-Untersuchung und Forschung
• Vol. 218  (5) , 437-441
• https://doi.org/10.1007/s00217-004-0895-4

Abstract

Keywords

• BARLEY
• EMULSION
• PROTEIN
• SODIUM DODECYL SULFATE-POLYACRYLAMIDE GEL ELECTROPHORESIS
• SOLUBILITY