Foaming, emulsification and gelation properties of the molecular fractions of a soy isolate
Gums and Stabilisers for the Food Industry 13
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| Main Authors: | , , , |
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| 格式: | Conference or Workshop Item |
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2014
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| 在線閱讀: | http://scholarbank.nus.edu.sg/handle/10635/95466 |
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