文章摘要
Study on emulsifying properties of soy protein isolates
  
DOI：10.3969/j.issn.1004-874X.2012.20.028
Author NameAffiliation
刘慧清, 周春霞, 洪鹏志, 王瑛 广东海洋大学食品科技学院/水产品深加工广东普通高校重点实验室,广东湛江,524088 
Hits: 1160
Download times: 0
Abstract:
      
View Full Text   View/Add Comment  Download reader

Editorial Department of Guangdong Agricultural Sciences
Tel: +86-20-38319948   E-mail:gdnykx@vip.163.com
Technical Support:Beijing Qinyun Technology Development Co., Ltd.