FOOD SCIENCE ›› 2022, Vol. 43 ›› Issue (12): 81-80.doi: 10.7506/spkx1002-6630-20210506-042
• Food Chemistry • Previous Articles
ZHANG Yanpeng, ZHANG Manjun, DIAO Yunchun, ZHANG Weinong, HU Zhixiong, XU Wei
Published:
2022-07-01
CLC Number:
ZHANG Yanpeng, ZHANG Manjun, DIAO Yunchun, ZHANG Weinong, HU Zhixiong, XU Wei. Foaming Characteristics and Underlying Mechanism of Rice Bran Protein-Ovalbumin Mixtures[J]. FOOD SCIENCE, 2022, 43(12): 81-80.
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URL: https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-20210506-042
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