JJournal of Food Measurement & Characterization12d agoSorghum (Sorghum bicolor (L.) Moench) proteins as plant-based emulsifiers: a systematic review on their functional properties and potential applicationsEndah Wulandari·Yufi Anandia Salsabila·Robi Andoyo·Vira Putri Yarlina·Adi bin Md Sikin·Jessica Zivana KurniaRead at Journal of Food Measurement & CharacterizationTagsProteins in Food SystemsFood Science
