Effect of limited enzymatic hydrolysis on structure and emulsifying properties of rice glutelin

Published 2016 View Full Article

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Title
Effect of limited enzymatic hydrolysis on structure and emulsifying properties of rice glutelin
Authors
Keywords
Rice glutelin, Enzymatic hydrolysis, Emulsion, Stability
Journal
FOOD HYDROCOLLOIDS
Volume 61, Issue -, Pages 251-260
Publisher
Elsevier BV
Online
2016-05-25
DOI
10.1016/j.foodhyd.2016.05.023

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