Texture properties and oil droplets release capacity of soy protein-gellan gum mixed gel

Food and Fermentation Industries ›› 2015, Vol. 41 ›› Issue (12) : 102.

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PDF(1265 KB)
Food and Fermentation Industries ›› 2015, Vol. 41 ›› Issue (12) : 102.

Texture properties and oil droplets release capacity of soy protein-gellan gum mixed gel

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2015, 41(12): 102

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