| 标题 |
Observations on the rheological and functional properties of model cheeses made using milk protein concentrate solutions with different ratios of αs1-: β-casein |
| 网址 | |
| DOI |
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| 其它 |
期刊:Milchwissenschaft-milk Science International 作者:J. O’Mahony; P. McSweeney; J. Lucey 出版日期:2008-01-01 |
| 求助人 | |
| 下载 |
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(2025-6-4)