Improving effect of disaccharides and maltodextrin on preparation of egg yolk powder by microwave-assisted freeze-drying: Functional properties, structural properties, and retention rate of active IgY
出版年份 2022 全文链接
标题
Improving effect of disaccharides and maltodextrin on preparation of egg yolk powder by microwave-assisted freeze-drying: Functional properties, structural properties, and retention rate of active IgY
作者
关键词
-
出版物
FOOD CHEMISTRY
Volume 404, Issue -, Pages 134626
出版商
Elsevier BV
发表日期
2022-10-18
DOI
10.1016/j.foodchem.2022.134626
参考文献
相关参考文献
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