Improvement of emulsifying properties of wheat gluten hydrolysate / λ-carrageenan conjugates
| Permalink: | http://skupni.nsk.hr/Record/nsk.NSK01000655245/Details |
|---|---|
| Matična publikacija: |
Food technology and biotechnology 44 (2006), 1 ; str. 25-32 |
| Glavni autor: | Wang, Jin-Shui (-) |
| Ostali autori: | Zhao, Mou-Ming (-), Yang, Xiao-Quan, Jiang, Yueming |
| Vrsta građe: | Članak |
| Jezik: | eng |
| Predmet: |
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| 100 | 1 | |a Wang, Jin-Shui | |
| 245 | 1 | 0 | |a Improvement of emulsifying properties of wheat gluten hydrolysate / λ-carrageenan conjugates / |c Jin-Shui Wang, Mou-Ming Zhao, Xiao-Quan Yang and Yue-Ming Jiang. |
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| 650 | 7 | |a Gluten |x Enzimska hidroliza |2 nskps | |
| 700 | 1 | |a Zhao, Mou-Ming | |
| 700 | 1 | |a Yang, Xiao-Quan | |
| 700 | 1 | |a Jiang, Yueming | |
| 773 | 0 | |t Food technology and biotechnology |x 1330-9862 |g 44 (2006), 1 ; str. 25-32 |w nsk.(HR-ZaNSK)000174173 | |
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