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1 Ergebnisse
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Emulsifying and Foaming Properties of Different Protein Fra..:
Burgos‐Díaz, César
;
Piornos, José A.
;
Wandersleben, Traudy
...
Journal of Food Science. 81 (2016) 7 - p. , 2016
Link:
https://doi.org/10.1111/1750-3841.13350
RT Journal T1
Emulsifying and Foaming Properties of Different Protein Fractions Obtained from a Novel Lupin Variety AluProt‐CGNA® (Lupinus luteus)
UL https://suche.suub.uni-bremen.de/peid=cr-10.1111_1750-3841.13350&Exemplar=1&LAN=DE A1 Burgos‐Díaz, César A1 Piornos, José A. A1 Wandersleben, Traudy A1 Ogura, Takahiro A1 Hernández, Xaviera A1 Rubilar, Mónica PB Wiley YR 2016 SN 0022-1147 SN 1750-3841 JF Journal of Food Science VO 81 IS 7 LK http://dx.doi.org/https://doi.org/10.1111/1750-3841.13350 DO https://doi.org/10.1111/1750-3841.13350 SF ELIB - SuUB Bremen
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