Amino acid composition, foaming, emulsifying properties and surface hydrophobicity of mustard protein isolate as affected by pH and NaCl

  • Mustard protein isolate as affected by pH and NaCl
  • Mohammed Aider, Djamel Djenane, Wassef B. Ounis
  • International Journal of Food Science & Technology, March 2012, Wiley
  • DOI: 10.1111/j.1365-2621.2012.02937.x

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http://dx.doi.org/10.1111/j.1365-2621.2012.02937.x

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