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Comparative study of emulsifying properties in acidic condition of soluble polysaccharides fractions obtained from soy hull and defatted soy flour
The present study compares the emulsifying properties in acidic conditions of hull soluble polysaccharides (HSPS), soybean soluble polysaccharides (SSPS) and its mixtures. These fractions were obtained from byproducts of soybean processing industry (soy hull and residual fiber after isolation of soy...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2016
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4837735/ https://ncbi.nlm.nih.gov/pubmed/27162375 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-015-2149-9 |
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