Studies on enzyme-modified proteins as foaming agents: Effect of structure on foam stability
- 31 January 1978
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 3 (1) , 35-42
- https://doi.org/10.1016/0308-8146(78)90045-6
Abstract
No abstract availableKeywords
This publication has 1 reference indexed in Scilit:
- Spectrophotometric determination of thiols and disulfides with N-ethylmaleinimideAnalytical Biochemistry, 1966