![](/develop/static/common/images/pdf.png)
Relationship between Structure and Emulsifying Properties of Chickpea Protein Isolates
Zhang Tao,Jiang Bo,Wang Zhang
Food and Fermentation Industries ›› 2004, Vol. 30 ›› Issue (12) : 10.
Relationship between Structure and Emulsifying Properties of Chickpea Protein Isolates
{{custom_ref.label}} |
{{custom_citation.content}}
{{custom_citation.annotation}}
|
/
〈 |
|
〉 |