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Relationship between the emulsifying properties and formation time of rice bran protein fibrils

Relationship between the emulsifying properties and formation time of rice bran protein fibrils

Pang, Shuxian; Shao, Ping; Sun, Qingjie; Pu, Chuanfen; Tang, Wenting

期刊名称LWT
作者Pang, Shuxian; Shao, Ping; Sun, Qingjie; Pu, Chuanfen; Tang, Wenting
卷第122卷
印刷ISSN0023-6438
文件大小2510.76KB
发表时间2020-03
DOI10.1016/j.lwt.2019.108985

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