The Role of Wheat and Egg Constituents in the Formation of a Covalent and Non-covalent Protein Network in Fresh and Cooked Egg Noodles
Lambrecht, Marlies A., Rombouts, Ine, Nivelle, Mieke A., Delcour, Jan A.Мова:
english
Журнал:
Journal of Food Science
DOI:
10.1111/1750-3841.13558
Date:
November, 2016
Файл:
PDF, 865 KB
english, 2016
File converter
Більше результатів пошуку
More benefits 
