Foaming power and emulsifying properties of commercial soyasaponin.
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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متن کاملFoaming properties of plants gum
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ژورنال
عنوان ژورنال: Journal of the agricultural chemical society of Japan
سال: 1985
ISSN: 0002-1407,1883-6844
DOI: 10.1271/nogeikagaku1924.59.25