Duck egg albumen: physicochemical and functional properties as affected by storage and processing
出版年份 2019 全文链接
标题
Duck egg albumen: physicochemical and functional properties as affected by storage and processing
作者
关键词
Drying methods, Duck egg, Foaming property, Gelation, Physicochemical property, Chemical composition, Storage conditions
出版物
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume 56, Issue 3, Pages 1104-1115
出版商
Springer Nature
发表日期
2019-03-01
DOI
10.1007/s13197-019-03669-x
参考文献
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