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Mechanism behind the rheological property improvement of fava bean protein by the presence of dextran

Dong, H; Li, YT; Jia, CH; Zhang, BJ; Niu, M; Zhao, SM; Xu, Y

Xu, Y (通讯作者),Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Hubei, Peoples R China.

FOOD HYDROCOLLOIDS, 2022; 133 ():

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