4.5 Article

Heat-induced gels of soy protein and κ-carrageenan at different pH values

相关参考文献

注意:仅列出部分参考文献,下载原文获取全部文献信息。
Article Food Science & Technology

Rheological properties of kappa-carrageenan and soybean glycinin mixed

Jian-Hua Zhu et al.

FOOD RESEARCH INTERNATIONAL (2008)