Foaming characterization of fresh egg white proteins as a function of different proportions of egg yolk fractions

标题
Foaming characterization of fresh egg white proteins as a function of different proportions of egg yolk fractions
作者
关键词
Egg white, Egg yolk, Plasma, Granules, Foaming characteristics, Physicochemical properties
出版物
FOOD HYDROCOLLOIDS
Volume 90, Issue -, Pages 118-125
出版商
Elsevier BV
发表日期
2018-12-08
DOI
10.1016/j.foodhyd.2018.12.014

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