Influence of pH Shift on Functional Properties of Protein Isolated of Tilapia (Oreochromis niloticus) Muscles and of Soy Protein Isolate

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dc.contributor.authorFoh, Mohamed Beva Kelfala
dc.date.accessioned2026-10-19T22:21:51Z
dc.date.issued2011-01-10
dc.identifier.citationFoh, 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
dc.identifier.doi10.1007/s11947-010-0496-0
dc.identifier.urihttps://doi.org/10.1007/s11947-010-0496-0
dc.identifier.urihttps://dspace.njala.edu.sl/handle/20.500.144402/1214
dc.language.isoen
dc.publisherSpringer Science+Business Media
dc.relation.ispartofFood and Bioprocess Technology
dc.rightsMetadata only. Full text is not deposited in this repository; it is available from the publisher: https://doi.org/10.1007/s11947-010-0496-0
dc.subjectpH change
dc.titleInfluence of pH Shift on Functional Properties of Protein Isolated of Tilapia (Oreochromis niloticus) Muscles and of Soy Protein Isolate
dc.typeArticle

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