Gel-like emulsions stabilized by tyrosinase-crosslinked potato and zein proteins
Title
Gel-like emulsions stabilized by tyrosinase-crosslinked potato and zein proteins
Identifier
/unibl/sci/idNaucniRad:20528
Type
See all items with this valueAcademic Article
Date
Bibliographic Citation
J. Glušac, I. Davidesko-Vardi, S. Isaschar-Ovdat, B. Kukavica, A. Fishman, Gel-like emulsions stabilized by tyrosinase-crosslinked potato and zein proteins, FOOD HYDROCOLLOIDS, Vol. 82, pp. 53 - 63, Mar, 2018
page start
53
page end
63
Is Part Of
See all items with this valueFOOD HYDROCOLLOIDS
See all items with this value0268-005X
list of authors
Position: 16519 (141 views)