论文题目：Effectiveness of partially hydrolyzed rice glutelin as a food emulsifier: Comparison to whey protein

论文概要：Effectiveness of partially hydrolyzed rice glutelin as a food emulsifier: Comparison to whey protein

论文类型：*

第一作者：刘成梅

通讯作者：刘成梅

参与作者：刘成梅

发表期刊名称：FOOD CHEMISTRY

收录情况：*

期刊分区（SCI为中科院分区）：*

影响因子：*

发表日期：2016

卷、期、页：*

ISSN号：*

关键字：Effectiveness of partially hydrolyzed rice glutelin as a food emulsifier: Comparison to whey protein

摘要：Effectiveness of partially hydrolyzed rice glutelin as a food emulsifier: Comparison to whey protein