Impact of microwave assisted phosphorylation on the physicochemistry and rehydration behaviour of egg white powder

Published 2019 View Full Article

  1. Home
  2. Publications
  3. Publication Search
  4. Publication Details
Title
Impact of microwave assisted phosphorylation on the physicochemistry and rehydration behaviour of egg white powder
Authors
Keywords
-
Journal
FOOD HYDROCOLLOIDS
Volume 100, Issue -, Pages 105380
Publisher
Elsevier BV
Online
2019-09-12
DOI
10.1016/j.foodhyd.2019.105380

Ask authors/readers for more resources

Protocol

Community support

Reagent

Community support

Reprint

Contact the author

Discover Peeref hubs

Discuss science. Find collaborators. Network.

Join a conversation

Become a Peeref-certified reviewer

The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.

Get Started
Webinars Posters Questions Hubs Funding Journals Articles Connect Collections Reviewers About Us FAQs Mobile App Privacy Policy Terms of Use
© Peeref 2019-2024. All rights reserved.