Lv11
48 积分 2025-07-09 加入
Effect of protease species on structure, interfacial behavior, and foaming properties of limited enzyme hydrolysis products of soybean protein isolate and mung bean protein
2小时前
待确认
Effects of direct addition of curdlan on the gelling characteristics of thermally induced soy protein isolate gels
2个月前
已完结
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