Publication | Open Access
Stability of oil: Water emulsions of amaranth proteins. Effect of hydrolysis and pH
26
Citations
30
References
2010
Year
Food ChemistryFood ColloidBiochemistryFood EngineeringWater EmulsionsAmaranth ProteinsBiomolecular EngineeringEmulsionHealth Sciences
| Year | Citations | |
|---|---|---|
Page 1
Page 1