Effect of Subcritical Water on Structure, Foamability and Emulsibility of Ovalbumin
TU Zongcai1,2, NIU Peipei1, WANG Hui1, SHI Yan1, HUANG Xiaoqin2, LI Ruiping1, CHANG Haixia1, BAO Zhongyu1
FOOD SCIENCE
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2015, (9): 39
-44
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DOI: 10.7506/spkx1002-6630-201509008
