Amid, B.T.; Mirhosseini, H.; Poorazarang, H.; Mortazavi, S.A.
Implications of Partial Conjugation of Whey Protein Isolate to Durian Seed Gum through Maillard Reactions: Foaming Properties, Water Holding Capacity and Interfacial Activity. Molecules 2013, 18, 15110-15125.
https://doi.org/10.3390/molecules181215110
AMA Style
Amid BT, Mirhosseini H, Poorazarang H, Mortazavi SA.
Implications of Partial Conjugation of Whey Protein Isolate to Durian Seed Gum through Maillard Reactions: Foaming Properties, Water Holding Capacity and Interfacial Activity. Molecules. 2013; 18(12):15110-15125.
https://doi.org/10.3390/molecules181215110
Chicago/Turabian Style
Amid, Bahareh Tabatabaee, Hamed Mirhosseini, Hashem Poorazarang, and Seyed Ali Mortazavi.
2013. "Implications of Partial Conjugation of Whey Protein Isolate to Durian Seed Gum through Maillard Reactions: Foaming Properties, Water Holding Capacity and Interfacial Activity" Molecules 18, no. 12: 15110-15125.
https://doi.org/10.3390/molecules181215110
APA Style
Amid, B. T., Mirhosseini, H., Poorazarang, H., & Mortazavi, S. A.
(2013). Implications of Partial Conjugation of Whey Protein Isolate to Durian Seed Gum through Maillard Reactions: Foaming Properties, Water Holding Capacity and Interfacial Activity. Molecules, 18(12), 15110-15125.
https://doi.org/10.3390/molecules181215110