Publication | Closed Access
Relationship between the emulsifying properties and formation time of rice bran protein fibrils
93
Citations
32
References
2020
Year
Food ChemistryFood ColloidEngineeringFormation TimeFood PhysicFood BiophysicsBiotechnologyRheologyProtein EngineeringFood EngineeringFood StructureBiophysicsEmulsionHealth Sciences
| Year | Citations | |
|---|---|---|
Page 1
Page 1