![](/images/ico/ico_close.png)
![](/images/ico/ico5.png)
Author: Mune Mune Martin Alain Minka Samuel Renéé Mbome Israëël Lape
Publisher: Informa Healthcare
ISSN: 1465-3478
Source: International Journal of Food Sciences and Nutrition, Vol.62, Iss.4, 2011-06, pp. : 310-317
Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.
Abstract
Related content
![](/images/ico/ico_close.png)
![](/images/ico/ico5.png)
![](/images/ico/ico_close.png)
![](/images/ico/ico5.png)
![](/images/ico/ico_close.png)
![](/images/ico/ico5.png)
Effect of salts on some of the functional properties of bovine plasma protein concentrate
Food Chemistry, Vol. 59, Iss. 3, 1997-07 ,pp. :
![](/images/ico/ico_close.png)
![](/images/ico/ico5.png)
![](/images/ico/ico_close.png)
![](/images/ico/ico5.png)
Functional properties of native and succinylated lentil (Lens culinaris) globulins
By Bora P.S.
Food Chemistry, Vol. 77, Iss. 2, 2002-05 ,pp. :