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中文
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, (
12
): 37 -40 . DOI: 10.13995/j.cnki.11-1802/ts.201412008
