Effect of microwave-assisted phosphorylation modification on the structural and foaming properties of egg white powder
- 期刊名称LWT
- 作者Li, Peishan; Sun, Zhuo; Ma, Meihu; Jin, Yongguo; Sheng, Long
- 卷第97卷
- 印刷ISSN0023-6438
- 文件大小1448.04KB
- 发表时间2018-11
- DOI10.1016/j.lwt.2018.06.055
- 页码151-156
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