pH调控-热处理改善大豆蛋白中间组分乳化特性研究
顾龙建,源博恩,赵强忠,赵谋明
Effect of pH & Heat Treatment on Emulsifying Capacity of Intermediate of Soybean Protein
Gu Long-jian, Yuan Bo-en, Zhao Qiang-zhong, Zhao Mou-ming
食品与发酵工业
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2011, (05): 12
-16
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DOI: 10.13995/j.cnki.11-1802/ts.2011.05.041
