Effect of Ph and Nacl on Rheological and Textural Properties of Lupin Protein Emulsions

AuthID
 P-001-1J3
3
Author(s)
2
Editor(es)
Williams, PA; Phillips, GO
Tipo de Documento
Proceedings Paper
Year published
2000
Publicado
in GUMS AND STABILISERS FOR THE FOOD INDUSTRY 10 in Royal Society of Chemistry Special Publications, ISSN: 0260-6291
Número: 251, Páginas: 350-365 (16)
Conference
10Th Gums and Stabilisers for the Food Industry Conference, Date: JUL 05-09, 1999, Location: NE WALES INST, WREXHAM, WALES, Patrocinadores: NE Wales Inst, Host: NE WALES INST
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Publication Identifiers
Wos: WOS:000167234400035
Source Identifiers
ISSN: 0260-6291
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