Ovalbumin, an outstanding food hydrocolloid: Applications, technofunctional attributes, and nutritional facts, A systematic review
| Autor: | Rostamabadi, Hadis a, Chaudhary, Vandana b, Chhikara, Navnidhi c, Sharma, Nitya d, Nowacka, Małgorzata e, Demirkesen, Ilkem f, Rathnakumar, Kaavya g, Falsafi, Seid Reza h, ∗ |
|---|---|
| Zdroj: | In Food Hydrocolloids May 2023 139 |
| Databáze: | ScienceDirect |
| Externí odkaz: |
|
Full Text from ScienceDirect