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发酵大豆乳清W/O缓释凝固剂对大豆全粉乳液 凝胶特性的影响.

Authors :
衣鸿博
李 君
李佳怡
王 鹏
王胜男
刘 贺
Source :
Shipin Kexue/ Food Science; 2024, Vol. 45 Issue 23, p54-61, 8p
Publication Year :
2024

Abstract

<i>Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)

Details

Language :
Chinese
ISSN :
10026630
Volume :
45
Issue :
23
Database :
Complementary Index
Journal :
Shipin Kexue/ Food Science
Publication Type :
Academic Journal
Accession number :
181394187
Full Text :
https://doi.org/10.7506/spkx1002-6630-20240510-073