Emulsification Characteristics of Rice Residues Protein with Limited Enzymatic Hydrolyzed

Wu Jiao,Zheng Weiwan,Zhao Weixue,Ren Dongdong

Food and Fermentation Industries ›› 2007, Vol. 33 ›› Issue (10) : 23.

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PDF(185 KB)
Food and Fermentation Industries ›› 2007, Vol. 33 ›› Issue (10) : 23.

Emulsification Characteristics of Rice Residues Protein with Limited Enzymatic Hydrolyzed

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2007, 33(10): 23

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