Sorghum proteins: Effect of extraction pH on physicochemical properties and emulsion formation
Matheus Dias de Carvalho, Carolina Siqueira Franco Picone, Ana Carla Kawazoe Sato
Topics & Concepts
EmulsionChemistryExtraction (chemistry)SorghumChromatographyFood scienceBiochemistryAgronomyBiologyProteins in Food SystemsFood Chemistry and Fat AnalysisPhytase and its Applications