Cao, S.; Liu, X.; Zheng, Z.; Yan, Z.; Zhang, T.; Liu, J.; Yu, T.
Effects of Ultrasound-Assisted Soy Lecithin Addition on Rehydration Behavior and Physical Properties of Egg White Protein Powder. Foods 2024, 13, 2252.
https://doi.org/10.3390/foods13142252
AMA Style
Cao S, Liu X, Zheng Z, Yan Z, Zhang T, Liu J, Yu T.
Effects of Ultrasound-Assisted Soy Lecithin Addition on Rehydration Behavior and Physical Properties of Egg White Protein Powder. Foods. 2024; 13(14):2252.
https://doi.org/10.3390/foods13142252
Chicago/Turabian Style
Cao, Sijia, Xuanting Liu, Zhiyuan Zheng, Zhaohui Yan, Ting Zhang, Jingbo Liu, and Ting Yu.
2024. "Effects of Ultrasound-Assisted Soy Lecithin Addition on Rehydration Behavior and Physical Properties of Egg White Protein Powder" Foods 13, no. 14: 2252.
https://doi.org/10.3390/foods13142252
APA Style
Cao, S., Liu, X., Zheng, Z., Yan, Z., Zhang, T., Liu, J., & Yu, T.
(2024). Effects of Ultrasound-Assisted Soy Lecithin Addition on Rehydration Behavior and Physical Properties of Egg White Protein Powder. Foods, 13(14), 2252.
https://doi.org/10.3390/foods13142252
