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1 Ergebnisse
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Mechanism of enhancing rehydration capacity and foaming pro..:
Jia, Jie
;
Duan, Jiayi
;
Jia, Xin
...
Food Hydrocolloids. 153 (2024) - p. 110037 , 2024
Link:
https://doi.org/10.1016/j.foodhyd.2024.110037
RT Journal T1
Mechanism of enhancing rehydration capacity and foaming property of spray-dried egg white powder by lactic acid fermentation
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodhyd.2024.110037&Exemplar=1&LAN=DE A1 Jia, Jie A1 Duan, Jiayi A1 Jia, Xin A1 Ge, Junlin A1 Dong, Mengxue A1 Liu, Xuebo A1 Yang, Xiujuan A1 Duan, Xiang PB Elsevier BV YR 2024 SN 0268-005X JF Food Hydrocolloids VO 153 SP 110037 LK http://dx.doi.org/https://doi.org/10.1016/j.foodhyd.2024.110037 DO https://doi.org/10.1016/j.foodhyd.2024.110037 SF ELIB - SuUB Bremen
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