Introducing Speckled sugar bean (Phaseolus vulgaris) protein isolates as a new source of emulsifying agent

Introducing Speckled sugar bean (Phaseolus vulgaris) protein isolates as a new source of emulsifying agent

Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Hydrocolloids - Volume 79, June 2018, Pages 498-508

Nazanin Fatemeh Rahmati, Arash Koocheki, Mehdi Varidi, Rassoul Kadkhodaee,