Emulsifying properties of proteins: evaluation of a turbidimetric technique
- 1 May 1978
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 26 (3) , 716-723
- https://doi.org/10.1021/jf60217a041
Abstract
No abstract availableThis publication has 7 references indexed in Scilit:
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- Studies on the Emulsifying Properties of Some Intracellular Beef Muscle ProteinsabJournal of Food Science, 1963
- PROTEIN MEASUREMENT WITH THE FOLIN PHENOL REAGENTJournal of Biological Chemistry, 1951