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pro vyhledávání: '"Yair Cruz-Morán"'
Autor:
Yair Cruz-Morán, Jocksan I. Morales-Camacho, Raúl Delgado-Macuil, Flor de Fátima Rosas-Cárdenas, Silvia Luna-Suárez
Publikováno v:
Electronic Journal of Biotechnology, Vol 61, Iss , Pp 45-53 (2023)
Background: Proteins are often used in foods as ingredients to provide desirable appearance, texture, or stability. It is commonly used as gelling, emulsifiers, foaming, and thickeners. An awareness of its properties can be achieved by exploring the
Externí odkaz:
https://doaj.org/article/367a98e9364f4a28a36864c99f21c6d2
