Publicações

Effect of Thermal Denaturation of Lupin Protein on Its Emulsifying Properties

AuthID
P-001-7DG

Author(s)

Raymundo, A

Franco, J

Gallegos, C

Empis, J

Sousa, I

Tipo de Documento

Article

Year published

1998

Publicado

in NAHRUNG-FOOD, ISSN: 0027-769X

Volume: 42, Número: 3-4, Páginas: 220-224 (5)

Conference

5Th Symposium on Food Proteins - Structural and Functional Aspects of Protein Modification, Date: SEP 01-03, 1997, Location: POTSDAM, GERMANY, Patrocinadores: Forderverein Proteinchem e V, Min Wissensch Forsch & Kultur Landes Brandenburg, Deutsch Forschungsgemeinsch Bonn, Nestle AG, Amer Soybean Assoc, Fraunhofer Inst Lebensmitteltechnol, Verpack Freising, Host: UNIV POTSDAM

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