Interactions of protein content and globulin subunit composition of soybean proteins in relation to tofu gel properties

出版年份 2016 全文链接

标题

作者

关键词

Soybean protein content, Globulin subunits, Tofu gel quality

出版物

FOOD CHEMISTRY

Volume 194, Issue -, Pages 284-289

出版商

Elsevier BV

发表日期

2015-08-08

DOI

10.1016/j.foodchem.2015.08.021

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