The Study of Optimizing the Preparation Conditions Soy Protein-galactomannan Conjugate Emulsifier

Hu Kun, Yu Xiao-ling, Zheng Chong

Food and Fermentation Industries ›› 2010, Vol. 36 ›› Issue (06) : 40-44.

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Food and Fermentation Industries ›› 2010, Vol. 36 ›› Issue (06) : 40-44. DOI: 10.13995/j.cnki.11-1802/ts.2010.06.012
Food and Fermentation Industries

The Study of Optimizing the Preparation Conditions Soy Protein-galactomannan Conjugate Emulsifier

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2010, 36(06): 40-44 https://doi.org/10.13995/j.cnki.11-1802/ts.2010.06.012

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