Amelioration des proprietes tensio actives des proteines de soja par hydrolyse chimique limitee.
1992
N'Guyen Thi Quynha A. | Biyaoula D. | Demeaux M. | Lorient D.
AGROVOC Keywords
Bibliographic information
Pagination
v.117-130(1)
Other Subjects
Plant proteins; Emulsificacion; Proteinas vegetales; Hidrolisis; Espumacion; Viscosite
Language
French
Note
12 ref., 8 tables, Summaries (Fr, En).
Translated Title
English.
Tensio active properties of soy proteins: improvement by limited chemical hydrolysis.
Type
Journal Article; Journal Part; Summary
Source
Sciences-des-Aliments (France). (1992). v. 12(1) p. 117-130.
Corporate Author
Ecole Nationale Superieure de Biologie Appliquee a la Nutrition et a l' Alimentation, Dijon (France). Departement de Biochimie et Toxicologie Alimentaires
2012-11-15
AGRIS AP
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