不同比例酪蛋白与牛明胶酶促交联产物的功能性质
罗振玲,赵新淮
Somefunctional properties of the composites enzymatic crosslinked from casein and bovine gelatin mixed in different ratios
LUO Zhen-ling, ZHAO Xin-huai
食品与发酵工业
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2014, (01): 19
-23
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DOI: 10.13995/j.cnki.11-1802/ts.2014.01.036
