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1 Ergebnisse
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Egg-free mayonnaise-type emulsions stabilized with proteins..:
Gkinali, Alkmini-Anna
;
Matsakidou, Anthia
;
Moschakis, Thomas
.
Food Hydrocolloids. 156 (2024) - p. 110249 , 2024
Link:
https://doi.org/10.1016/j.foodhyd.2024.110249
RT Journal T1
Egg-free mayonnaise-type emulsions stabilized with proteins derived from the larvae of Tenebrio molitor
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodhyd.2024.110249&Exemplar=1&LAN=DE A1 Gkinali, Alkmini-Anna A1 Matsakidou, Anthia A1 Moschakis, Thomas A1 Paraskevopoulou, Adamantini PB Elsevier BV YR 2024 SN 0268-005X JF Food Hydrocolloids VO 156 SP 110249 LK http://dx.doi.org/https://doi.org/10.1016/j.foodhyd.2024.110249 DO https://doi.org/10.1016/j.foodhyd.2024.110249 SF ELIB - SuUB Bremen
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