Influence of enzymatic hydrolysis, pH and storage temperature on the emulsifying properties of canola protein isolate and hydrolysates
- Adeola M. Alashi
- , Christopher L. Blanchard
- , Rodney J. Mailer
- , Samson O. Agboola
- , John A. Mawson
- , Rotimi E. Aluko
- University of Manitoba
Research output: Contribution to journal › Article › peer-review
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(Scopus)