Dispersibility and Isolation of Proteins from Legume Flours
- 1 October 1974
- journal article
- Published by Elsevier BV in Canadian Institute of Food Science and Technology Journal
- Vol. 7 (4), 256-259
- https://doi.org/10.1016/s0315-5463(74)73923-2
Abstract
No abstract availableThis publication has 3 references indexed in Scilit:
- EFFICACY OF PROTEIN ADDITIVES AS EMULSION STABILIZERS IN FRANKFURTERSJournal of Food Science, 1973
- Whipping and Emulsifying Properties of Soybean ProductsAgricultural and Biological Chemistry, 1972
- Soybeans as a food sourceC R C Critical Reviews in Food Technology, 1971