Emulsifying Properties of Cross-Linking Between Proteins Extracted from Cold/Hot Pressed Peanut Meal and Hydrolysed Fish (Decapterus Maruadsi) Proteins

Author:              

Publisher: Taylor & Francis Ltd

ISSN: 1094-2912

Source: International Journal of Food Properties, Vol.17, Iss.8, 2014-09, pp. : 1750-1762

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