Hydrophilic and rheological properties of Brewer's yeast protein concentrates

Journal of Food Science

Volumn 63, Issue 2, 1998, Pages 238-243

  Pacheco, Maria Teresa B ^a   Sgarbieri, Valdemiro C ^b  

^a FEDERAL UNIVERSITY OF GOIÁS   (Brazil)

^b INSTITUTO DE TECNOLOGIA DE ALIMENTOS   (Brazil)

Author keywords

Gelation; Protein concentrate; Viscosity; Water holding; Yeast

Indexed keywords

EID: 0031902887     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1998.tb15717.x     Document Type: Article

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