Effect of Whey Protein Isolate–Pullulan Edible Coatings on the Quality and Shelf Life of Freshly Roasted and Freeze-Dried Chinese Chestnut

标题
Effect of Whey Protein Isolate–Pullulan Edible Coatings on the Quality and Shelf Life of Freshly Roasted and Freeze-Dried Chinese Chestnut
作者
关键词
-
出版物
JOURNAL OF FOOD SCIENCE
Volume 73, Issue 4, Pages E155-E161
出版商
Wiley
发表日期
2008-03-30
DOI
10.1111/j.1750-3841.2008.00694.x

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