Article Versions Notes

Li Y, Feng C, Wang X, Zheng Y, Song X, Wang N, Liu D. Millet Bran Dietary Fibers Modified by Heating and Enzymolysis Combined with Carboxymethylation, Acetylation, or Crosslinking: Influences on Properties of Heat-Induced Egg White Protein Gel. Foods. 2024; 13(17):2827. https://doi.org/10.3390/foods13172827

Li, Yan, Chen Feng, Xueying Wang, Yajun Zheng, Xinling Song, Nan Wang, and Danhong Liu. 2024. "Millet Bran Dietary Fibers Modified by Heating and Enzymolysis Combined with Carboxymethylation, Acetylation, or Crosslinking: Influences on Properties of Heat-Induced Egg White Protein Gel" Foods 13, no. 17: 2827. https://doi.org/10.3390/foods13172827

Li, Y., Feng, C., Wang, X., Zheng, Y., Song, X., Wang, N., & Liu, D. (2024). Millet Bran Dietary Fibers Modified by Heating and Enzymolysis Combined with Carboxymethylation, Acetylation, or Crosslinking: Influences on Properties of Heat-Induced Egg White Protein Gel. Foods, 13(17), 2827. https://doi.org/10.3390/foods13172827