Foaming and air-water interfacial characteristics of solutions containing both gluten hydrolysate and egg white protein
Wouters, Arno G.B., Rombouts, Ine, Fierens, Ellen, Brijs, Kristof, Blecker, Christophe, Delcour, Jan A., Murray, Brent S.Мова:
english
Журнал:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2017.09.033
Date:
September, 2017
Файл:
PDF, 2.25 MB
english, 2017
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