探索豆类成分在食品系统中替代鸡蛋的解决方案

{"title":"探索豆类成分在食品系统中替代鸡蛋的解决方案","authors":"Shuyang Wang, P. Asavajaru, A. Lam, Yvonne Lu, M. Tulbek","doi":"10.21748/INFORM.10.2020.17","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":366409,"journal":{"name":"INFORM International News on Fats, Oils, and Related Materials","volume":"28 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2020-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Exploring pulse ingredients as egg replacement solutions in food systems\",\"authors\":\"Shuyang Wang, P. Asavajaru, A. Lam, Yvonne Lu, M. Tulbek\",\"doi\":\"10.21748/INFORM.10.2020.17\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":366409,\"journal\":{\"name\":\"INFORM International News on Fats, Oils, and Related Materials\",\"volume\":\"28 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2020-10-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"INFORM International News on Fats, Oils, and Related Materials\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.21748/INFORM.10.2020.17\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"INFORM International News on Fats, Oils, and Related Materials","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.21748/INFORM.10.2020.17","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}