Effects of ball-milling treatment on physicochemical and foaming activities of egg ovalbumin

标题
Effects of ball-milling treatment on physicochemical and foaming activities of egg ovalbumin
作者
关键词
-
出版物
JOURNAL OF FOOD ENGINEERING
Volume 261, Issue -, Pages 158-164
出版商
Elsevier BV
发表日期
2019-06-19
DOI
10.1016/j.jfoodeng.2019.06.015

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