Edible double-network gels based on soy protein and sugar beet pectin with hierarchical microstructure

标题
Edible double-network gels based on soy protein and sugar beet pectin with hierarchical microstructure
作者
关键词
-
出版物
FOOD HYDROCOLLOIDS
Volume 50, Issue -, Pages 94-101
出版商
Elsevier BV
发表日期
2015-04-28
DOI
10.1016/j.foodhyd.2015.04.012

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