Effect of high methoxyl pectin on the stabilidy of acidic soy protein dispersion

LI Xin-xin, LIU Zhi-sheng, WU Juan, LI Bao-guo

Food and Fermentation Industries ›› 2014, Vol. 40 ›› Issue (12) : 37-40.

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Food and Fermentation Industries ›› 2014, Vol. 40 ›› Issue (12) : 37-40. DOI: 10.13995/j.cnki.11-1802/ts.201412008
Food and Fermentation Industries

Effect of high methoxyl pectin on the stabilidy of acidic soy protein dispersion

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2014, 40(12): 37-40 https://doi.org/10.13995/j.cnki.11-1802/ts.201412008

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