论文部分内容阅读
Rheological properties of soybean β-conglycinin gels with different molecular weight dextran
【机 构】
:
Collage of light industry and food siences,South China university of Technology,guangzhou 510640
【出 处】
:
第八届世界大豆研究大会暨第九届全国大豆学术讨论会
【发表日期】
:
2009年12期
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