Physical properties of edible emulsified films based on pistachio globulin protein and fatty acids

标题
Physical properties of edible emulsified films based on pistachio globulin protein and fatty acids
作者
关键词
-
出版物
JOURNAL OF FOOD ENGINEERING
Volume 100, Issue 1, Pages 102-108
出版商
Elsevier BV
发表日期
2010-03-31
DOI
10.1016/j.jfoodeng.2010.03.033

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