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Comparison of functional and structural properties of ginkgo seed protein dried by spray and freeze process
The influences of spray-drying and freeze-drying processes on functional properties of ginkgo seed proteins (GSP) were systematically investigated. It was revealed that GSP dried by spray (SGSP) displays an significantly improved water holding capacity and superior emulsifying properties than the fr...
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| Publicado no: | J Food Sci Technol |
|---|---|
| Main Authors: | , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2020
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7813916/ https://ncbi.nlm.nih.gov/pubmed/33505062 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-020-04527-x |
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