工艺参数对高水分组织化大豆蛋白产品特性及结构的影响 / Effect of Processing Parameters on Characteristics and Structure of High Moisture Textured Soybean Protein Products
- Resource Type
- Academic Journal
- Source
- 农产品加工(上半月) / Academic Periodical of Farm Products Processing. (5):15-19
- Subject
组织化蛋白 色泽 质构 组织化度 - Language
- Chinese
- ISSN
- 1671-9646