Improvement of emulsifying properties of wheat gluten hydrolysate / λ-carrageenan conjugates
| Permalink: | http://skupni.nsk.hr/Record/nsk.NSK01000655245/Similar |
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| 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: |
APA stil citiranja
Wang, J., Zhao, M., Yang, X., & Jiang, Y. (2006). Improvement of emulsifying properties of wheat gluten hydrolysate / λ-carrageenan conjugates: Improvement of emulsifying properties of wheat gluten hydrolysate / λ-carrageenan conjugates. Food technology and biotechnology, p. 4.
Chicago stil citiranjaWang, Jin-Shui, Mou-Ming Zhao, Xiao-Quan Yang, and Yueming Jiang. "Improvement of emulsifying properties of wheat gluten hydrolysate / λ-carrageenan conjugates: Improvement of emulsifying properties of wheat gluten hydrolysate / λ-carrageenan conjugates." 2006: 4.
MLA stil citiranjaWang, Jin-Shui, Mou-Ming Zhao, Xiao-Quan Yang, and Yueming Jiang. "Improvement of emulsifying properties of wheat gluten hydrolysate / λ-carrageenan conjugates: Improvement of emulsifying properties of wheat gluten hydrolysate / λ-carrageenan conjugates." 2006: 4.