Open AccessEmulsifying and foaming properties of peanut (<i>Arachis hypogaea</i> Lineau) flour
Author(s) -
Julieta Clarisa Ferreyra,
Eugênia Marta Kuskoski,
Marilde T. Bordig-Luiz,
Daniel Barrera Arellano,
Roseane Fett
Publication year - 2007
Publication title -
grasas y aceites
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.384
H-Index - 46
eISSN - 1988-4214
pISSN - 0017-3495
DOI - 10.3989/gya.2007.v58.i3.181
Subject(s) - isoelectric point , arachis hypogaea , solubility , chemistry , food science , chromatography , isoelectric focusing , botany , biochemistry , biology , organic chemistry , enzyme