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pro vyhledávání: '"Yi-Jiao Peng"'
Publikováno v:
Food and Bioprocess Technology. 13:1329-1343
The thermal transitions of spray-dried (SD) and freeze-dried (FD) egg whites containing unfreezable water (i.e., lower water contents) and freezable water (i.e., higher water contents) were measured by differential scanning calorimetry (DSC). For the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::504cd812a26d6e42d3be3ae32c2151ea
https://doi.org/10.1007/s11947-020-02477-y
https://doi.org/10.1007/s11947-020-02477-y
