Outstanding Freeze-Thaw Stability of Mayonnaise Stabilized Solely by a Heated Soy Protein Isolate
| العنوان: | Outstanding Freeze-Thaw Stability of Mayonnaise Stabilized Solely by a Heated Soy Protein Isolate |
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| المؤلفون: | Zhi-Xuan Huang, Wei-Feng Lin, Yin Zhang, Chuan-He Tang |
| المصدر: | Food Biophysics. 17:335-343 |
| بيانات النشر: | Springer Science and Business Media LLC, 2022. |
| سنة النشر: | 2022 |
| مصطلحات موضوعية: | Biophysics, Bioengineering, Applied Microbiology and Biotechnology, Food Science, Analytical Chemistry |
| تدمد: | 1557-1866 1557-1858 |
| DOI: | 10.1007/s11483-022-09722-1 |
| URL الوصول: | https://explore.openaire.eu/search/publication?articleId=doi_________::f1150386966ca18af19bc66eb812e1e2 https://doi.org/10.1007/s11483-022-09722-1 |
| Rights: | CLOSED |
| رقم الانضمام: | edsair.doi...........f1150386966ca18af19bc66eb812e1e2 |
| قاعدة البيانات: | OpenAIRE |
| تدمد: | 15571866 15571858 |
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| DOI: | 10.1007/s11483-022-09722-1 |