| 标题 |
Effect of protein content, casein-whey protein ratio and pH value on the foaming properties of skimmed milk |
| 网址 | |
| DOI | |
| 其它 |
期刊:International journal of dairy technology. 作者:BORCHERDING K, LORENZEN PCHR, HOFFMANN W 出版日期:2009-05-01 |
| 求助人 | |
| 下载 |
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(2025-6-4)