Emulsifying and Foaming Properties of Gluten Hydrolysates with an Increasing Degree of Hydrolysis: Role of Soluble and Insoluble Fractions
- 7 July 2000
- journal article
- Published by Wiley in Cereal Chemistry Journal
- Vol. 77 (4) , 414-420
- https://doi.org/10.1094/cchem.2000.77.4.414
Abstract
No abstract availableKeywords
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