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The effects of high‐intensity ultrasonic treatment on emulsification, rheological properties, and flow behavior of liquid egg yolk

Fuente: Wiley Open Access

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Détails bibliographiques
Auteurs principaux:	Tsujii Yoshimasa, Handa Akihiro, Po‐Hsien Li, Jiunnye Wang, Ping‐Hsiu Huang, Jou‐Hsuan Ho
Format:	Artículo Open Access
Publié:	Wiley 2024
Sujets:	Food Frontiers
Accès en ligne:	Acceder al recurso
Tags:	Ajouter un tag Pas de tags, Soyez le premier à ajouter un tag!

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