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eNauka >  Results >  Influence of enzymatic hydrolysis on solubility, interfacial and emulsifying properties of pumpkin (Cucurbita pepo) seed protein isolate
Title: Influence of enzymatic hydrolysis on solubility, interfacial and emulsifying properties of pumpkin (Cucurbita pepo) seed protein isolate
Authors: Bučko, Sandra  ; Katona, Jaroslav  ; Popović, Ljiljana  ; Petrović, Lidija  ; Milinković, Jelena  
Issue Date: 2016
Publication: Food Hydrocolloids
ISSN: 0268-005X Food Hydrocolloids Search Idenfier
Publisher: Elsevier
Type: Article
Collation: vol. 60 str. 271-278
DOI: 10.1016/j.foodhyd.2016.04.005
WoS-ID: 000377304700030
Scopus-ID: 2-s2.0-84962627590
URI: https://enauka.gov.rs/handle/123456789/222777
https://open.uns.ac.rs/handle/123456789/4442
Metadata source: Migracija
M-category: 
21a+M21a+

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