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中文
Effect of pH Value on Rheological and Structural Properties ofL ow Methoxyl Pectin/Sodium Caseinate Composite System
PENG Yuanyuan, WANG Yugui, TANG Xueqian, ZHAO Xin, ZHANG Fusheng, ZHENG Jiong
FOOD SCIENCE . 2019, (
6
): 35 -40 . DOI: 10.7506/spkx1002-6630-20180327-365