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Characterization of emulsions prepared by egg yolk phosvitin with pectin, glycerol and trehalose
  • ISSN号：0268-005X
  • 期刊名称：Food Hydrocolloids
  • 时间：2013.1.1
  • 页码：123-129
  • 相关项目：弹簧糊精延缓直链淀粉回生机制研究
作者： Chen, Haiying|Wu, Fengfeng|Duan, Xiang|Yang, Na|Xu, Ying|Xu, Baocai|Jin, Zhengyu|Xu, Xueming|
同期刊论文项目
弹簧糊精延缓直链淀粉回生机制研究
期刊论文 26 专利 1
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