An enzymatically modified protein as a new surfactant and its function to interact with water and oil in an emulsion system

An enzymatically modified protein as a new surfactant and its function to interact with water and oil in an emulsion system

Author(s):

Publication title:

Properties of water in foods : in relation to quality and stability

Title of ser.:

NATO ASI series. Series E, Applied sciences

Ser. no.:

90

Pub. Year:

1985

Page(from):

49

Page(to):

64

Pages:

16

Pub. info.:

Dordrecht: Martinus Nijhoff Publishers

ISSN:

0168132X

ISBN:

9789024731534 [9024731534]

Language:

English

Call no.:

N11482/90

Type:

Conference Proceedings

Details

TDL ID:	ZA00020087
Series ID:	PA00000018
Conf. info. (Name):	NATO Advanced Research Workshop on Influence of Water on Food Quality and Stability : ISOPOW III
Conf. info. (Number):	1983
Conf. info. (Venue):	Beaune, France
Conf. info. (Date):	1983.09.11-1983.09.16

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