Physicochemical Properties of Pea Protein Isolate (PPI)-Starch and Soy Protein Isolate (SPI)-Starch Nanocomplexes Treated by Ultrasound at Different pH Values
作者
Gülçin Yıldız,Hao Feng
出处
期刊:World Academy of Science, Engineering and Technology, International Journal of Nutrition and Food Engineering日期:2016-07-21卷期号:3 (7)