Effects of emerging food pretreatment and drying techniques on protein structures, functional and nutritional properties: An updated review

N Mahmood, B Muhoza, Y Huang, Z Munir… - Critical Reviews in …, 2023 - Taylor & Francis
Protein is one of the most important components of food which significantly contributes to the
structure, functionality, and sensory properties which may affect consumer acceptability of …
被引用次数：5 相关文章

Effects of emerging food pretreatment and drying techniques on protein structures, functional and nutritional properties: An updated review

N Mahmood, B Muhoza, Y Huang… - Critical reviews in … - pubmed.ncbi.nlm.nih.gov
Protein is one of the most important components of food which significantly contributes to the
structure, functionality, and sensory properties which may affect consumer acceptability of …

Effects of emerging food pretreatment and drying techniques on protein structures, functional and nutritional properties: An updated review.

N Mahmood, B Muhoza, Y Huang, Z Munir… - Critical Reviews in …, 2023 - europepmc.org
Protein is one of the most important components of food which significantly contributes to the
structure, functionality, and sensory properties which may affect consumer acceptability of …