Comparison of Functional Characteristics of Modified Corn Gluten Meal in Vitro and in an Emulsified Meat Model System

Journal of Food Science

Volumn 68, Issue 9, 2003, Pages 2638-2643

  Homco Ryan, C L ^a   Ryan, K J ^a   Brewer, M S ^a  

^a UNIVERSITY OF ILLINOIS AT URBANA CHAMPAIGN   (United States)

Author keywords

Corn gluten meal; Emulsion; Meat

Indexed keywords

GLYCINE MAX; ZEA MAYS;

EID: 0347273597     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2003.tb05782.x     Document Type: Article

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