Effect of different concentrations of olive oil and oleic acid on the mechanical properties of albumen (egg white) edible films

出版年份 2016 全文链接

标题

作者

关键词

出版物

Volume 10, Issue 60, Pages 12963-12972

出版商

Academic Journals

发表日期

2016-07-04

DOI

10.5897/ajb11.1971

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