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中文
Effect of pH Treatment on Structure, Rheological Properties and Emulsifying Properties of Black Bean Protein Isolate
ZENG Qi, HU Miao, WANG Huan, ZHONG Mingming, QI Baokun, JIANG Lianzhou
FOOD SCIENCE . 2020, (
22
): 15 -21 . DOI: 10.7506/spkx1002-6630-20190906-080