دورية أكاديمية
Insight into Effects of high Intensity Ultrasound Treatment on Foamability and Physicochemical Properties of Frozen egg White Protein
| العنوان: | Insight into Effects of high Intensity Ultrasound Treatment on Foamability and Physicochemical Properties of Frozen egg White Protein |
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| المؤلفون: | Li, Ya, Yu, Ling, Wang, Lifeng, Xiong, WenfeiAff1, IDs11483022097645_cor4 |
| المصدر: | Food Biophysics. 18(2):198-207 |
| قاعدة البيانات: | Springer Nature Journals |
Find this article in full text from Springer Verlag. 
Full Text Finder | تدمد: | 15571858 15571866 |
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| DOI: | 10.1007/s11483-022-09764-5 |