The effect of salt ion on the freeze-thaw stability and digestibility of the lipophilic protein-hydroxypropyl methylcellulose emulsion
Mingming Zhong, Yufan Sun, Yuanda Sun +3
LWT
Proteins in Food Systems
High protein brown rice flour, tapioca starch & potato starch in the development of gluten-free cupcakes
Ricardo S. Alemán, Gabriella Paz, Anita Morris +3
LWT
Food composition and properties