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.

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PDF(261 KB)
Food and Fermentation Industries ›› 2004, Vol. 30 ›› Issue (12) : 10.

Relationship between Structure and Emulsifying Properties of Chickpea Protein Isolates

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2004, 30(12): 10

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