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)
AGROVOC关键词
书目信息
页码
pp. 29-33
语言
日本人
注释
2 tab.
7 fig.
15 ref.
类型
Journal Article; Journal Part
2024-12-20
2025-10-25
AGRIS AP