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1 Ergebnisse
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Mechanistic insights into gel formation of egg-based yoghur..:
Zang, Jianwei
;
Pan, Xiaoyang
;
Zhang, Yuanyuan
...
Food Research International. 172 (2023) - p. 113097 , 2023
Link:
https://doi.org/10.1016/j.foodres.2023.113097
RT Journal T1
Mechanistic insights into gel formation of egg-based yoghurt: The dynamic changes in physicochemical properties, microstructure, and intermolecular interactions during fermentation
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodres.2023.113097&Exemplar=1&LAN=DE A1 Zang, Jianwei A1 Pan, Xiaoyang A1 Zhang, Yuanyuan A1 Tu, Yonggang A1 Xu, Haixia A1 Tang, Daobang A1 Zhang, Qingfeng A1 Chen, Jiguang A1 Yin, Zhongping PB Elsevier BV YR 2023 SN 0963-9969 JF Food Research International VO 172 SP 113097 LK http://dx.doi.org/https://doi.org/10.1016/j.foodres.2023.113097 DO https://doi.org/10.1016/j.foodres.2023.113097 SF ELIB - SuUB Bremen
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