| 标题 |
Composition and emulsifying properties of pea and faba bean protein ingredients as influenced by the processing route: Current state of the art
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| 网址 |
求助人暂未提供
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| DOI |
暂未提供,该求助的时间将会延长,查看原因?
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| 其它 |
J Koomen, A Boire, A Meynier… - 19 th Food Colloids …, 2024 - hal.science J Koomen, A Boire, A Meynier… - 第 19 届食品胶体会议…,2024 - hal.science J Koomen, A Boire, A Meynier, C Berton-Carabin 19 th Food Colloids Conference, 2024•hal.science |
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