Emulsifying Ability of Proteins Evaluated by Response Surface Methodology

Author： Santiago L.G.   González R.J.   Remondetto G.E.   Bonaldo A.G.  

Publisher： Academic Press

ISSN： 0023-6438

Source： Lebensmittel-Wissenschaft und -Technologie, Vol.31, Iss.3, 1998-03, pp. : 259-264

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