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Maize fiber gum as a natural antioxidant: Effects on myofibrillar proteins and textural properties of beef patties
1小时前
待确认
Maize fiber gum as a natural antioxidant: Effects on myofibrillar proteins and textural properties of beef patties
1小时前
已完结
Functional edible films/coatings integrated with lactoperoxidase and lysozyme and their application in food preservation
1个月前
已完结
Hydrocolloids: Structure, preparation method, and application in food industry
2个月前
已完结
19th Food Colloids Conference: Using colloids science to find new sustainable solutions in food
2个月前
已关闭
Functionality and Modifications of Food Hydrocolloids
2个月前
已完结
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