| 标题 |
 Mechanical and Water-Holding Properties and Microstructures of Soy Protein Isolate Emulsion Gels Induced by CaCl2, Glucono-δ-lactone (GDL), and Transglutaminase: Influence of Thermal Treatments before and/or after Emulsification |
| 网址 | |
| DOI | |
| 其它 |
期刊：Journal of Agricultural and Food Chemistry 作者：Chuan‐He Tang; Ling Chen; E. Allen Foegeding 出版日期：2011-03-08 |
| 求助人 | |
| 下载 | 求助已完成，仅限求助人或该文件上传人下载。 |
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