Enhancement of protein foam stability by formation of wheat arabinoxylan-protein crosslinks

Dipak Sarker, Peter J. Wilde, David C. Clark

University of Brighton

Research output: Contribution to journal › Article › peer-review

1 Invited talk

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Functional Foods and Food Functionalisation.
Sarker, D. (Presenter)
4 Feb 2015
Activity: External talk or presentation › Invited talk