Using microwave-assisted phosphorylation to improve foaming and solubility of egg white by response surface methodology
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Formato: | Artículo |
Lenguaje: | English |
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Acceso en línea: | https://reader.elsevier.com/reader/sd/pii/S0032579119580221?token=20C7DD95D80D733E1EA5E33B8B60609029D4579416BB0DA11C1B01BA95D51B1D6BA21E76B85EB8180D7403A900AF7CA5&originRegion=us-east-1&originCreation=20210906191308 |
Internet
https://reader.elsevier.com/reader/sd/pii/S0032579119580221?token=20C7DD95D80D733E1EA5E33B8B60609029D4579416BB0DA11C1B01BA95D51B1D6BA21E76B85EB8180D7403A900AF7CA5&originRegion=us-east-1&originCreation=20210906191308Sistema de Bibliotecas de la Universidad Nacional de Costa Rica
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Copia | Disponible |