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Characterization of biopolymers and soy protein isolate-high-methoxyl pectin complex

This study aimed at characterizing the soy protein isolate and high-methoxyl pectin biopolymers individually, and the complexes formed by both at different proportions and pHs in order to find the most suitable pH and biopolymer ratios to food application as stabilizers. The biopolymers were evalu...

詳細記述

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書誌詳細
出版年:Polímeros: Ciência e Tecnologia
主要な著者: Mírian Luisa Faria Freitas, Kivia Mislaine Albano, Vânia Regina Nicoletti Telis
フォーマット: Artigo
言語:Inglês
出版事項: Associação Brasileira de Polímeros 2017
主題:
オンライン・アクセス:https://www.redalyc.org/articulo.oa?id=47051647010
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