Emulsifying properties of single-cell proteins.
نویسندگان
چکیده
منابع مشابه
Emulsifying Properties of Corn
Cereal Chem. 66(4):263-267 Emulsifying capacity and emulsion stability of hexane-defatted corn content; 70.39% water was retained by the emulsion. High emulsion germ protein obtained by modified and conventional extraction processes stability was obtained as the result of specific protein properties. Increasing were studied. Defatted corn germ protein obtained by the modified fat content in emu...
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ژورنال
عنوان ژورنال: NIPPON SHOKUHIN KOGYO GAKKAISHI
سال: 1980
ISSN: 0029-0394
DOI: 10.3136/nskkk1962.27.11_550