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Structural change and functional improvement of wheat germ protein promoted by extrusion
- Source :
- Food Hydrocolloids. 137:108389
- Publication Year :
- 2023
- Publisher :
- Elsevier BV, 2023.
- Subjects :
- General Chemical Engineering
General Chemistry
Food Science
Subjects
Details
- ISSN :
- 0268005X
- Volume :
- 137
- Database :
- OpenAIRE
- Journal :
- Food Hydrocolloids
- Accession number :
- edsair.doi...........9d37aa34578d8b5999719da038cdb262
- Full Text :
- https://doi.org/10.1016/j.foodhyd.2022.108389