Effect of radiofrequency processing on the structural and bio-functional properties of egg white proteins
Author:
Funder
University of Nebraska-Lincoln
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference44 articles.
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3. Evaluating the effect of high-pressure processing in contrast to boiling on the antioxidant activity from alcalase hydrolysate of Great Northern Beans (Phaseolus vulgaris);Bandyopadhyay;Journal of Food Biochemistry,2021
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