المؤلفون: Yueyi Dang, Jing Ren, Ying Guo, Qinghua Yang, Jibao Liang, Rui Li, Rui Zhang, Pu Yang, Xiaoli Gao, Shuang-kui Du

المصدر: Food Chemistry: X, Vol 18, Iss , Pp 100689- (2023)

مصطلحات موضوعية: Soybean protein isolates, Structural properties, Functional properties, Tofu characteristics, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2590157523001323; https://doaj.org/toc/2590-1575

URL الوصول: https://doaj.org/article/3fbba74ace994438a00f289effc6efc7