EMULSIFICATION PROPERTIES OF GROUNDNUT PROTEIN
- 1 July 1978
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 43 (4) , 1270-1273
- https://doi.org/10.1111/j.1365-2621.1978.tb15285.x
Abstract
No abstract availableThis publication has 11 references indexed in Scilit:
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- Meat EmulsionsPublished by Elsevier ,1968
- A Simple Method of Estimating the Emulsifying Capacity of Various Sausage MeatsJournal of Food Science, 1964
- Studies on the Emulsifying Properties of Some Intracellular Beef Muscle ProteinsabJournal of Food Science, 1963