Effect of ionic strength and pH on the thermal and rheological properties of soy protein–amylopectin blend
- 作者Abdellatif Mohamed; Jingyuan Xu
- 卷第83卷
- 期第2期
- 印刷ISSN0308-8146
- 文件大小337.81KB
- 发表时间2003
- DOI10.1016/s0308-8146(03)00085-2
- 页码227-236
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