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Emulsifying properties of quail egg white proteins in different vegetable oil emulsions

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Dettagli Bibliografici
Autore principale:	José Antônio Queiroz Lafetá Junior
Natura:	Artículo científico
Lingua:	en
Pubblicazione:	Universidade Estadual de Maringá 2021
Soggetti:	Ingeniería conductivity salt concentration emulsion stability emulsifying activity Functional properties
Accesso online:	Acceder al recurso 1 Acceder al recurso 2 Acceder al recurso 3 Acceder al recurso 4 Acceder al recurso 5 Acceder al recurso 6
Tags:	Aggiungi Tag Nessun Tag, puoi essere il primo ad aggiungerne!!

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