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Effect of egg white protein and soy protein fortification on physicochemical characteristics of banana pasta

Effect of egg white protein and soy protein fortification on physicochemical characteristics of banana pasta

Rachman, Adetiya; Brennan, Margaret A.; Morton, James; Brennan, Charles S.

期刊名称Journal of Food Processing and Preservation
作者Rachman, Adetiya; Brennan, Margaret A.; Morton, James; Brennan, Charles S.
印刷ISSN0145-8892
文件大小425.28KB
发表时间2019-06-24
DOI10.1111/jfpp.14081

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