Oil-in-water emulsions stabilized by tyrosinase-crosslinked potato protein
Title
Oil-in-water emulsions stabilized by tyrosinase-crosslinked potato protein
Identifier
/unibl/sci/idNaucniRad:20529
Type
See all items with this valueAcademic Article
Date
Bibliographic Citation
J. Glušac, S. Davidesko-Vardi, B. Kukavica, A. Fishman, Oil-in-water emulsions stabilized by tyrosinase-crosslinked potato protein, FOOD RESEARCH INTERNATIONAL, Vol. 100, pp. 407 - 415, Jul, 2017
page start
407
page end
415
Is Part Of
See all items with this valueFOOD RESEARCH INTERNATIONAL
See all items with this value0963-9969
list of authors
Position: 20456 (32 views)