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Producing high‐colloidal‐stability sesame paste: structural role of stone milling‐modified protein

Fuente: Wiley Open Access

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Détails bibliographiques
Auteurs principaux:	Dongmei Yang, Chenxing Du, Zijian Tang, Zhangqun Duan, Shuizhong Luo, Zhi Zheng
Format:	Artículo Open Access
Publié:	Wiley 2024
Sujets:	Journal of the Science of Food and Agriculture
Accès en ligne:	Acceder al recurso
Tags:	Ajouter un tag Pas de tags, Soyez le premier à ajouter un tag!

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