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Effects of incorporating different kinds of peptides on the..:
Tang, Tingting
;
Du, Huaying
;
Tang, Shuaishuai
...
Innovative Food Science & Emerging Technologies. 72 (2021) - p. 102742 , 2021
Link:
https://doi.org/10.1016/j.ifset.2021.102742
RT Journal T1 <Title>Effects of incorporating different kinds of peptides on the foaming properties of egg white powder</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.ifset.2021.102742&Exemplar=1&LAN=DE A1 Tang, Tingting A1 Du, Huaying A1 Tang, Shuaishuai A1 Jiang, Yan A1 Tu, Yonggang A1 Hu, Mingwen A1 Xu, Mingsheng PB Elsevier BV YR 2021 SN 1466-8564 JF Innovative Food Science & Emerging Technologies VO 72 SP 102742 LK http://dx.doi.org/https://doi.org/10.1016/j.ifset.2021.102742 DO https://doi.org/10.1016/j.ifset.2021.102742 SF ELIB - SuUB Bremen
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