| 标题 |
Effect of pH, biopolymer mixing ratio and salts on the formation and stability of electrostatic complexes formed within mixtures of lentil protein isolate and anionic polysaccharides (κ‐carrageenan and gellan gum) |
| 网址 | |
| DOI | |
| 其它 |
期刊:International Journal of Food Science & Technology 作者:Felix N. A. Aryee; Michael T. Nickerson 出版日期:2013-08-01 |
| 求助人 | |
| 下载 |
PDF的下载单位、IP信息已删除
(2025-6-4)