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1 Ergebnisse
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Effect of pH-shifting and sonication-assisted treatment on ..:
Wu, Sisi
;
Zhang, Zifan
;
Liu, Chunxiu
.
Food Hydrocolloids. 141 (2023) - p. 108736 , 2023
Link:
https://doi.org/10.1016/j.foodhyd.2023.108736
RT Journal T1
Effect of pH-shifting and sonication-assisted treatment on properties and stability of vegetable oil-based whipped cream stabilized by kidney bean protein aggregates
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodhyd.2023.108736&Exemplar=1&LAN=DE A1 Wu, Sisi A1 Zhang, Zifan A1 Liu, Chunxiu A1 Ma, Tiezheng PB Elsevier BV YR 2023 SN 0268-005X JF Food Hydrocolloids VO 141 SP 108736 LK http://dx.doi.org/https://doi.org/10.1016/j.foodhyd.2023.108736 DO https://doi.org/10.1016/j.foodhyd.2023.108736 SF ELIB - SuUB Bremen
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