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1 Ergebnisse
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Effects of pH during dry-heat preparation on the physicoche..:
Zhu, Peilei
;
Du, Xianfeng
;
Liu, Caiyu
..
Food Hydrocolloids. 140 (2023) - p. 108614 , 2023
Link:
https://doi.org/10.1016/j.foodhyd.2023.108614
RT Journal T1
Effects of pH during dry-heat preparation on the physicochemical and emulsifying properties of rice starch and whey protein isolate mixtures
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodhyd.2023.108614&Exemplar=1&LAN=DE A1 Zhu, Peilei A1 Du, Xianfeng A1 Liu, Caiyu A1 Zhao, Guiyun A1 Wang, Mingchun PB Elsevier BV YR 2023 SN 0268-005X JF Food Hydrocolloids VO 140 SP 108614 LK http://dx.doi.org/https://doi.org/10.1016/j.foodhyd.2023.108614 DO https://doi.org/10.1016/j.foodhyd.2023.108614 SF ELIB - SuUB Bremen
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