Interfacial and foaming properties of soy protein and their hydrolysates

标题
Interfacial and foaming properties of soy protein and their hydrolysates
作者
关键词
-
出版物
FOOD HYDROCOLLOIDS
Volume 23, Issue 8, Pages 2149-2157
出版商
Elsevier BV
发表日期
2009-04-07
DOI
10.1016/j.foodhyd.2009.03.015

向作者/读者发起求助以获取更多资源

Find Funding. Review Successful Grants.

Explore over 25,000 new funding opportunities and over 6,000,000 successful grants.

Explore

Become a Peeref-certified reviewer

The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.

Get Started