Effects of pH and ionic strength on the rheology and microstructure of a pressure-induced whey protein gel
- 作者Jin-Song He; Norihiro Azuma; Hongwei Yang
- 卷第20卷
- 期第2期
- 印刷ISSN0958-6946
- 文件大小1599.99KB
- 发表时间2010
- DOI10.1016/j.idairyj.2009.08.006
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