Ball-milling changed the physicochemical properties of SPI...

Journal of Food Engineering 2017 / 02 Vol. 195

Ball-milling changed the physicochemical properties of SPI and its cold-set gels

Liu, Bohui, Wang, Hui, Hu, Tan, Zhang, Peipei, Zhang, Zhuo, Pan, Siyi, Hu, Hao
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Volume:
195
Language:
english
Journal:
Journal of Food Engineering
DOI:
10.1016/j.jfoodeng.2016.10.006
Date:
February, 2017
File:
PDF, 3.39 MB
english, 2017
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