Rheological, foaming, and emulsifying properties of liquid whole egg fortified with green tea extract and treated with high pressure DOI
Tem Thi Dang, Tone Mari Rode, Dagbjørn Skipnes

et al.

Food Chemistry, Journal Year: 2025, Volume and Issue: unknown, P. 144442 - 144442

Published: April 1, 2025

Language: Английский

Rheological, foaming, and emulsifying properties of liquid whole egg fortified with green tea extract and treated with high pressure DOI
Tem Thi Dang, Tone Mari Rode, Dagbjørn Skipnes

et al.

Food Chemistry, Journal Year: 2025, Volume and Issue: unknown, P. 144442 - 144442

Published: April 1, 2025

Language: Английский

Citations

0