Consequences of ball-milling treatment on the physicochemical, rheological and emulsifying properties of egg phosvitin
Zhang, Qinjun, Yang, Lu, Hu, Shuting, Liu, Xuebo, Duan, XiangLanguage:
english
Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2019.04.064
Date:
April, 2019
File:
PDF, 1.96 MB
english, 2019