Concepedia

Publication | Closed Access

Air–water interfacial properties of enzymatic wheat gluten hydrolyzates determine their foaming behavior

DOI

57

Citations

27

References

2015

Year

Arno G.B. Wouters, Ine Rombouts, Marie Legein, Ellen Fierens, Kristof Brijs, Christophe Blecker, Jan A. Delcour
Food Hydrocolloids

References

YearCitations

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