검색결과 : 1건
| No. | Article |
|---|---|
| 1 |
Improving the emulsifying properties of whey protein isolate-citrus pectin blends by a novel reactive extrusion approach Koch L, Hummel L, Schuchmann HP, Emin MA Journal of Food Engineering, 223, 175, 2018 |
| No. | Article |
|---|---|
| 1 |
Improving the emulsifying properties of whey protein isolate-citrus pectin blends by a novel reactive extrusion approach Koch L, Hummel L, Schuchmann HP, Emin MA Journal of Food Engineering, 223, 175, 2018 |