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Journal description
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Details for article 42 of 81 found articles
| Title: |
Improving the freeze-thaw stability of soy protein emulsions via combing limited hydrolysis and Maillard-induced glycation |
| Author: |
Yu, Jie Wang, Guorong Wang, Xibo Xu, Yeye Chen, Shuang Wang, Xiaodan Jiang, Lianzhou |
| Appeared in: |
Lebensmittel-Wissenschaft und Technologie |
| Paging: | Volume 91 (2018) nr. C pages 63-69 |
| Year: |
2018 |
| Contents: | |
| Publisher: |
Elsevier Ltd |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 42 of 81 found articles
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