Impact of microwave assisted phosphorylation on the physicochemistry and rehydration behaviour of egg white powder

标题
Impact of microwave assisted phosphorylation on the physicochemistry and rehydration behaviour of egg white powder
作者
关键词
-
出版物
FOOD HYDROCOLLOIDS
Volume 100, Issue -, Pages 105380
出版商
Elsevier BV
发表日期
2019-09-12
DOI
10.1016/j.foodhyd.2019.105380

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