Structural and rheological properties of amaranth protein concentrate gels obtained by different processes

出版年份 2010 全文链接

标题

作者

关键词

出版物

Volume 24, Issue 6-7, Pages 602-610

出版商

Elsevier BV

发表日期

2010-03-22

DOI

10.1016/j.foodhyd.2010.02.007

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