Effect of microwave-assisted phosphorylation modification on the structural and foaming properties of egg white powder

Published 2018 View Full Article

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Title
Effect of microwave-assisted phosphorylation modification on the structural and foaming properties of egg white powder
Authors
Keywords
-
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 97, Issue -, Pages 151-156
Publisher
Elsevier BV
Online
2018-06-26
DOI
10.1016/j.lwt.2018.06.055

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