Composite formation of whey protein isolate and OSA starch for fabricating high internal phase emulsion: A comparative study at different pH and their application in biscuits
| Autor: | Zheng, Xiao-Qing, Wang, De-Da, Xue, Sophia, Cui, Zi-Yan, Yu, Hai-Yang, Wei, Jian-Teng, Chen, Hai-Hua, Mu, Hong-Yan, Chen, Run |
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| Zdroj: | In International Journal of Biological Macromolecules February 2024 259 Part 1 |
| Databáze: | ScienceDirect |
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