Modification of emulsifying properties of food proteins by enzymatic hydrolysis

European Journal of Lipid Science and Technology

Volumn 112, Issue 7, 2010, Pages 695-696

  Amarowicz, Ryszard ^a  

^a NONE

Author keywords

[No Author keywords available]

Indexed keywords

EID: 77956947671     PISSN: 14387697     EISSN: 14389312     Source Type: Journal    
DOI: 10.1002/ejlt.201000382     Document Type: Editorial

References (14)

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