Improved effect of ultrasound-assisted enzymolysis on egg yolk powder: Structural properties, hydration properties and stability characteristics
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Title
Improved effect of ultrasound-assisted enzymolysis on egg yolk powder: Structural properties, hydration properties and stability characteristics
Authors
Keywords
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Journal
FOOD CHEMISTRY
Volume 382, Issue -, Pages 132549
Publisher
Elsevier BV
Online
2022-02-26
DOI
10.1016/j.foodchem.2022.132549
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