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标题: Improved thermal gelation of oat protein with the formation of controlled pha... [打印本页]

作者: ywcomwy 时间: 2016-9-20 12:13
标题: Improved thermal gelation of oat protein with the formation of controlled pha...

题名	Improved thermal gelation of oat protein with the formation of controlled phase-separated networks using dextrin and carrageenan polysaccharides
链接	http://www.sciencedirect.com/science/article/pii/S0963996916300266

谢谢！

作者: sample2007007 时间: 2016-9-20 12:13
https://pan.baidu.com/s/1qYeXBJY

作者: tynda 时间: 2016-9-20 12:18
本帖最后由 tynda 于 2016-9-20 12:19 编辑

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