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标题: Effect of the pH and NaCl on the microstructure and rheology of mixtures of w... [打印本页]

作者: ywcomwy 时间: 2017-4-1 18:56
标题: Effect of the pH and NaCl on the microstructure and rheology of mixtures of w...

题名	Effect of the pH and NaCl on the microstructure and rheology of mixtures of whey protein isolate and casein micelles upon heating
链接	http://www.sciencedirect.com/science/article/pii/S0268005X16309444

谢谢！

作者: pendave 时间: 2017-4-1 18:56
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