Mechanism of ultrasonic-alkali-thermal modification for enhancing the emulsifying properties of rice protein and its stability in high-internal-phase emulsions

3.0 科研~小助 2025-09-15 12 4 7.05MB 12 页 1知币
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Mechanism of ultrasonic-alkali-thermal modification for enhancing the emulsifying properties of rice protein and its stability in high-internal-phase emulsions.pdf

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作者:科研~小助 分类:文献 价格:1知币 属性:12 页 大小:7.05MB 格式:PDF 时间:2025-09-15

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