Publication | Closed Access
Promotion of foam properties of egg white protein by subcritical water pre-treatment and fish scales gelatin
45
Citations
38
References
2016
Year
Food ChemistryFood ColloidFoam PropertiesAlternative Protein SourceProtein EngineeringFood EngineeringFood ProcessingEgg White ProteinFish ScalesBiomolecular EngineeringHealth Sciences
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