دورية أكاديمية
Exploring the potential of plant-based emulsion gels enriched with β-glucan and potato protein as egg yolk alternatives
| العنوان: | Exploring the potential of plant-based emulsion gels enriched with β-glucan and potato protein as egg yolk alternatives |
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| المؤلفون: | Li, Sisheng, Luo, Minna, Wannasin, Donpon, Hu, Xiaoyan, Ryu, Jaekun, Ju, Qian, McClements, David Julian |
| المصدر: | In Food Hydrocolloids March 2024 148 Part B |
| قاعدة البيانات: | ScienceDirect |
Full Text Finder | تدمد: | 0268005X |
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| DOI: | 10.1016/j.foodhyd.2023.109511 |