Impact of thermal treatment on the rheological, microstructural, protein structures and extrusion 3D printing characteristics of egg yolk

标题
Impact of thermal treatment on the rheological, microstructural, protein structures and extrusion 3D printing characteristics of egg yolk
作者
关键词
-
出版物
FOOD HYDROCOLLOIDS
Volume 100, Issue -, Pages 105399
出版商
Elsevier BV
发表日期
2019-10-01
DOI
10.1016/j.foodhyd.2019.105399

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