Water‐Oil Absorption Index (WOAI): A Simple Method for Predicting the Emulsifying Capacity of Food Proteins
- 1 September 1987
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 52 (5) , 1381-1383
- https://doi.org/10.1111/j.1365-2621.1987.tb14087.x
Abstract
No abstract availableKeywords
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