Physicochemical, functional and emulsion properties of edible protein from avocado (Persea americana Mill.) oil processing by-products

Published 2019 View Full Article

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Title
Physicochemical, functional and emulsion properties of edible protein from avocado (Persea americana Mill.) oil processing by-products
Authors
Keywords
Avocado, Protein, Physicochemical properties, Functional properties, Emulsion
Journal
FOOD CHEMISTRY
Volume 288, Issue -, Pages 146-153
Publisher
Elsevier BV
Online
2019-03-01
DOI
10.1016/j.foodchem.2019.02.098

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