糖含量对大豆蛋白起泡性的影响 / Effect of Glycan Contents on the Foaming Properties of Soy Protein
- Resource Type
- Academic Journal
- Source
- 中国食品学报 / Journal of Chinese Institute of Food Science and Technology. 23(10):118-124
- Subject
大豆蛋白 麦芽糊精 美拉德反应 β-淀粉酶 起泡性 soy protien isolates(SPI) maltodextrin Maillard reaction β-amylase foaming property - Language
- Chinese
- ISSN
- 1009-7848