Stability of encapsulated beef-like flavourings prepared from enzymatically hydrolysed mushroom proteins with other precursors under conventional and microwave heating-Reference-Cited by-同舟云学术

Stability of encapsulated beef-like flavourings prepared from enzymatically hydrolysed mushroom proteins with other precursors under conventional and microwave heating

Published:2015-11 Issue: Volume:187 Page:7-13
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Lotfy Shereen N.,Fadel Hoda H.M.,El-Ghorab Ahmed H.,Shaheen Mohamed S.

Funder

National Research Center

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

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