Microwave-induced thermal response and protein variation of oil-water biphasic systems in foods: A Case study of anhydrous butter and skim milk
| Autor: | Tao, Yuqing, Tao, Yuan, Yang, Huayu, Yan, Bowen, Zhang, Nana, Zhang, Yan, Zhao, Jianxin, Zhang, Hao, Chen, Wei, Fan, Daming |
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| Zdroj: | In Journal of Food Engineering July 2024 372 |
| Databáze: | ScienceDirect |
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