Protein and glycerol contents affect physico-chemical properties of soy protein isolate-based edible films

标题
Protein and glycerol contents affect physico-chemical properties of soy protein isolate-based edible films
作者
关键词
-
出版物
Innovative Food Science & Emerging Technologies
Volume 11, Issue 3, Pages 503-510
出版商
Elsevier BV
发表日期
2010-01-25
DOI
10.1016/j.ifset.2010.01.006

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