New directions towards structure formation and stability of protein-rich foods from globular proteins

标题
New directions towards structure formation and stability of protein-rich foods from globular proteins
作者
关键词
-
出版物
TRENDS IN FOOD SCIENCE & TECHNOLOGY
Volume 21, Issue 2, Pages 85-94
出版商
Elsevier BV
发表日期
2009-10-28
DOI
10.1016/j.tifs.2009.10.009

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