Pea protein isolate–high methoxyl pectin soluble complexes for improving pea protein functionality: Effect of pH, biopolymer ratio and concentrations

出版年份 2018 全文链接

标题

作者

关键词

出版物

Volume 80, Issue -, Pages 245-253

出版商

Elsevier BV

发表日期

2018-02-17

DOI

10.1016/j.foodhyd.2018.02.021

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