Polish Journal of Food and Nutrition Sciences > 2019 > 69 > 2
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journal ISSN : | 1230-0322 |
DOI | 10.31883/pjfns-2019-0011 |
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Bibliography
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1. Adebowale, K.O., Lawal, O.S. (2003). Foaming, gelation and electrophoretic characteristics of mucana bean (Mucan pruriens) protein concentrates. Food Chemistry, 83(2), 237-246.
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2. Bang, B.H., Seo, J.S., Jeon, E.J., Kim, K.P. (1996). Foaming capacity and foaming stability of protein recovered from red crab processing water. Korean Journal of Food Nutrition, 9(3), 325-330.
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3. Benítez, R., Ibarz, A., Pagan, J. (2008). Protein hydrolysates: processes and applications. Acta Bioquí mica Clínica Latinoamericana, 42(2), 227-236.