| 标题 |
Synergistic effects of soybean hull polysaccharide concentration and pH on the formation and functional properties of soy protein isolate gels |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Hydrocolloids 作者:Jia Liu; Jia Liu; Luyao Shi; Qiaomei Wang; Qiaomei Wang; et al 出版日期:2025-10-25 |
| 求助人 | |
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(2025-6-4)