- Tytuł:
- The effect of competitive adsorption between proteins of dried egg yolk and Tween 65 on the stability and microstructure of oil-in-water emulsions
- Autorzy:
- Bortnowska G.
- Tematy:
-
egg yolk
emulsifying property
emulsion stability
food product
hen
mayonnaise
microstructure
oli-in-water emulsion
protein
sauce
surface protein
Tween 65 - Pokaż więcej
- Dostawca treści:
- AGRO
Artykuł