Effect of Ultra-high Pressure Treatment on Freeze-thaw Stability of Soybean Protein Isolate Gel Induced by Transglutaminase(PDF)
《大豆科学》[ISSN:1000-9841/CN:23-1227/S]
- Issue:
- 2024年03期
- Page:
- 359-368
- Research Field:
- Publishing date:
Info
- Title:
- Effect of Ultra-high Pressure Treatment on Freeze-thaw Stability of Soybean Protein Isolate Gel Induced by Transglutaminase
- Author(s):
- -
- Keywords:
- -
- PACS:
- -
- DOI:
- 10.11861/j.issn.1000-9841.2024.03.0359
- Abstract:
- -
Last Update: 1900-01-01