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2792.
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Effect of enzyme types on the stability of oil-in-water emulsions formed with rice protein hydrolysates. [electronic resource] by
- Pan, Xin
- Fang, Yong
- Wang, Lingling
- Xie, Minhao
- Hu, Bing
- Zhu, Yiqing
- Zhao, Ermin
- Pei, Fei
- Shen, Fei
- Li, Peng
- Shen, Xinchun
- Hu, Qiuhui
Producer: 20191121
In:
Journal of the science of food and agriculture vol. 99
Availability: No items available.
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