Clarification of the baking quality improved mechanism of milk protein based on the intermolecular interaction
2017
Oka, D. (Tokyo University of Agriculture, Setagaya-ku, Tokyo (Japan). Faculty of Applied Bioscience, Food Processing Center)
Ключевые слова АГРОВОК
Библиографическая информация
Нумерация страниц
pp. 29-33
Язык
Японский
Примечание
2 tab.
7 fig.
15 ref.
Тип
Journal Article; Journal Part
2024-12-20
2025-10-25
AGRIS AP
Поставщик данных
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