CHANGES IN THE EMULSIFYING AND FOAMING PROPERTIES OF PROTEINS DURING HEAT DENATURATION
- Other title
- MODIFICATIONS, LORS DE LA DENATURATION THERMIQUE, DES PROPRIETES D'EMULSIFICATION ET DE MOUSSAGE DES PROTEINES (fr)
- Author
- KATO A; OSAKO Y; MATSUDOMI N; KOBAYASHI K
YAMAGUCHI UNIV., DEP. AGRICULTURAL CHEMISTRY/JPN - Source
- AGRICULTURAL AND BIOLOGICAL CHEMISTRY; ISSN 0002-1369; JPN; DA. 1983; VOL. 47; NO 1; PP. 33-37; BIBL. 15 REF.; 5 FIG./1 TABL.
- Document type
- Article
- Language
- English
- Keyword (fr)
- PROTEINE EMULSIFICATION APTITUDE TECHNOLOGIQUE DENATURATION TRAITEMENT THERMIQUE TECHNOLOGIE ALIMENTAIRE
- Keyword (en)
- PROTEINS EMULSIFICATION KEEPING QUALITY DENATURATION HEAT TREATMENT FOOD SCIENCES
- Keyword (es)
- TECNOLOGIA
- Classification
- Discipline
- Infectious pathology
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- PASCAL83X0314684
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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Istex access
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