Improvement of emulsifying properties of wheat gluten hydrolysate/lambda-carrageenan conjugates

Autoria(s): Wang JS; Zhao MM; Yang XQ; Jiang YM
Data(s)

2006
Identificador

http://ir.scbg.ac.cn/handle/344003/1547

http://www.irgrid.ac.cn/handle/1471x/15375
Fonte

Wang JS； Zhao MM； Yang XQ； Jiang YM.Improvement of emulsifying properties of wheat gluten hydrolysate/lambda-carrageenan conjugates,Food Technology and Biotechnology,2006,44 (1):25-32
Tipo

期刊论文
Acesso ao item digital