Adsorption at the air–water interface and emulsification properties of grain legume protein derivatives from pea and broad bean - Concepedia

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Adsorption at the air–water interface and emulsification properties of grain legume protein derivatives from pea and broad bean

63

Citations

31

References

2006

Year

Anna Tsoukala, Evdoxia M Papalamprou, Eleousa A. Makri, G. Doxastakis, E. E. Braudo

Colloids and Surfaces B Biointerfaces

Food ColloidEngineeringFood BiophysicsBiochemical EngineeringAgricultural EconomicsEmulsification PropertiesFood EngineeringBroad BeanGrain QualityAir–water Interface

References

	Year	Citations

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