提高大豆分离蛋白乳化性的工艺优化及性质分析
陈俊高,迟玉杰,王喜波,于翠
Optimization of Technology for Improving Emulsifying Properties of Soybean Protein Isolate and Analysis Its Properties
Chen Jun-gao, Chi Yu-jie, Wang Xi-bo, Yu Cui
食品与发酵工业
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2010, (11): 67
-72
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DOI: 10.13995/j.cnki.11-1802/ts.2010.11.010
