Rheological, structural, and water-immobilizing properties of mung bean protein-based fermentation-induced gels: Effect of pH-shifting and oil imbedment
- Yunqing Nie
- , Yuanfa Liu
- , Jiang Jiang
- , Youling L. Xiong
- , Xiangzhong Zhao
Producción científica: Article › revisión exhaustiva
70
Citas
(Scopus)