Microwave technology as a new strategy to induce structural transition and foaming properties improvement of egg white powder
Wang, Xin, Gu, Luping, Su, Yujie, Li, Junhua, Yang, Yanjun, Chang, CuihuaVolume:
101
Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2019.105530
Date:
April, 2020
File:
PDF, 1.91 MB
2020