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标题: Effects of inulin on the structure and emulsifying properties of protein comp... [打印本页]

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作者: tiger861215    时间: 2017-6-22 22:05
标题: Effects of inulin on the structure and emulsifying properties of protein comp...

题名	Effects of inulin on the structure and emulsifying properties of protein components in dough.
链接	http://www.sciencedirect.com/science/article/pii/S0308814616305106

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作者: gyrowheel    时间: 2017-6-22 22:05
链接: https://pan.baidu.com/s/1o8mccDc 密码: f99f

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