Influence of pH Shift on Functional Properties of Protein Isolated of Tilapia (Oreochromis niloticus) Muscles and of Soy Protein Isolate
Date
2011-01-10
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Publisher
Springer Science+Business Media
Abstract
Description
Keywords
pH change
Citation
Foh, M. B. K., Wenshui, X., Amadou, I., & Jiang, Q. (2011). Influence of pH Shift on Functional Properties of Protein Isolated of Tilapia (Oreochromis niloticus) Muscles and of Soy Protein Isolate. Food and Bioprocess Technology, 5(6), 2192–2200. https://doi.org/10.1007/s11947-010-0496-0