Synergistic effects of small amounts of konjac glucomannan on functional properties of egg white protein

标题
Synergistic effects of small amounts of konjac glucomannan on functional properties of egg white protein
作者
关键词
Egg white protein, Konjac glucomannan, Functional properties, Synergistic effects
出版物
FOOD HYDROCOLLOIDS
Volume 52, Issue -, Pages 213-220
出版商
Elsevier BV
发表日期
2015-07-07
DOI
10.1016/j.foodhyd.2015.07.001

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