Evaluation of the impact of stirring on the formation, structural changes and rheological properties of ovalbumin fibrils
出版年份 2022 全文链接
标题
Evaluation of the impact of stirring on the formation, structural changes and rheological properties of ovalbumin fibrils
作者
关键词
-
出版物
FOOD HYDROCOLLOIDS
Volume 128, Issue -, Pages 107615
出版商
Elsevier BV
发表日期
2022-02-24
DOI
10.1016/j.foodhyd.2022.107615
参考文献
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