Publication | Closed Access
Emulsifying and foaming capacity and emulsion and foam stability of sesame protein concentrates
129
Citations
30
References
2010
Year
Food ColloidBiomanufacturingFoaming CapacityHealth SciencesEngineeringBiochemical EngineeringBiotechnologyAlternative Protein SourceFood EngineeringFood ProcessingSesame Protein ConcentratesEmulsionFoam Stability
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