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

Autor:	Pang, Shuxian, Shao, Ping, Sun, Qingjie, Pu, Chuanfen, Tang, Wenting
Zdroj:	In LWT March 2020 122
Databáze:	ScienceDirect
Externí odkaz:	Zobrazit plný text záznamu Full Text from ScienceDirect