IMPROVING THE TEXTURE AND FUNCTIONALITY OF WHEY-PROTEIN CONCENTRATE

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作者：

MORR, CV

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来源：

FOOD TECHNOLOGY | 1992年 / 46卷 / 01期

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中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

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页码：110 / 113

页数：4

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