Study on the characteristics of soy protein/egg white protein composite gelatin

YANG Juan, LUO Weiqian, HE Manyuan

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (6) : 134-138.

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Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (6) : 134-138. DOI: 10.13995/j.cnki.11-1802/ts.026238

Study on the characteristics of soy protein/egg white protein composite gelatin

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(6): 134-138 https://doi.org/10.13995/j.cnki.11-1802/ts.026238

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