Functional properties of porcine blood globin decolourized by different methods

International Journal of Food Science and Technology

Volumn 33, Issue 4, 1998, Pages 419-427

  Yang, Jeng Huh ^b   Lin, Chin Wen ^a  

^a NATIONAL TAIWAN UNIVERSITY   (Taiwan)

^b NONE

Author keywords

Decolourization; Emulsifying activity index; Foam capacity; Gelling; Porcine blood globin; Solubility

Indexed keywords

EID: 0032283579     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2621.1998.00223.x     Document Type: Article

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