Protein nanovehicles produced from egg white. Part 1: Effect of pH and heat treatment time on particle size and binding capacity
| Autor: | Sponton, Osvaldo E., Perez, Adrián A., Ramel, Javier V., Santiago, Liliana G. |
|---|---|
| Zdroj: | In Food Hydrocolloids December 2017 73:67-73 |
| Databáze: | ScienceDirect |
| Externí odkaz: |
|
Full Text from ScienceDirect