EMULSIFICATION, FOAMING AND PROTEIN SOLUBILITY PROPERTIES OF DEFATTED SOYBEAN, PEANUT, FIELD PEA AND PECAN FLOURS
- 1 November 1977
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 42 (6), 1444-1447
- https://doi.org/10.1111/j.1365-2621.1977.tb08395.x
Abstract
No abstract availableKeywords
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