The relationship between breaking force and hydrophobic interactions or disulfide bonds involved in heat-induced soy protein gels as affected by heating time and temperature
出版年份 2018 全文链接
标题
The relationship between breaking force and hydrophobic interactions or disulfide bonds involved in heat-induced soy protein gels as affected by heating time and temperature
作者
关键词
-
出版物
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 54, Issue 1, Pages 231-239
出版商
Wiley
发表日期
2018-10-17
DOI
10.1111/ijfs.13931
参考文献
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