Functional properties of safflower protein isolates: Water absorption, whipping and emulsifying characteristics
- 1 November 1986
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 37 (11) , 1104-1108
- https://doi.org/10.1002/jsfa.2740371108
Abstract
No abstract availableKeywords
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