Foaming and Emulsifying Properties of Fractions of Gluten Peptides Obtained by Limited Enzymatic Hydrolysis and Ultrafiltration

Author： Popineau Y.   Huchet B.   Larré C.   Bérot S.  

Publisher： Academic Press

ISSN： 0733-5210

Source： Journal of Cereal Science, Vol.35, Iss.3, 2002-05, pp. : 327-335

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