Dispersibility and Isolation of Proteins from Legume Flours
Authors:
- T.Y. FanTFT.Y. Fan
- F.W. SosulskiFSF.W. Sosulski
- 1 October 1974
- journal article
- Published by Elsevier in Canadian Institute of Food Science and Technology Journal
- Vol. 7 (4) , 256-259
Abstract
No abstract availableThis publication has 3 references indexed in Scilit:
- EFFICACY OF PROTEIN ADDITIVES AS EMULSION STABILIZERS IN FRANKFURTERSJournal of Food Science, 1973
- Whipping and Emulsifying Properties of Soybean ProductsAgricultural and Biological Chemistry, 1972
- Soybeans as a food sourceC R C Critical Reviews in Food Technology, 1971