Effect of pH and concentration on the particle and emulsifying characteristics of hyacinth bean (Lablab purpureus) protein nanoparticles
2019
Naiker, Tremayne S. | Mellem, John J. | Amonsou, Eric O. | Walz, Elke | Gräf, Volker | Greiner, Ralf | Baijnath, Himansu
Библиографическая информация
SAAFoST Congress Abstracts - Food Science & Technology For The 21st Century
Издатель SAAFoST
Язык
Английский
Примечание
19-LBV; http://ews.mri.ads/application/1338
Тип
Text
Конференция
SAAFoST 2019 - 23rd Biennial International Congress and Exhibition: “Food Science and Technology for the 21st Century, Johannesburg, South Africa, 1-4 September 2019
2025-02-03
MODS
Поставщик данных
Эту запись предоставил Max Rubner-Institut
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