본문

  1. Home
1 Results:SS:TEXTURAL 0.31 sec.
RSS 
Multilingual
 Расширенный поиск
 Новый поиск книги прибытия
Selected Print Select Export to Excel
1
Evaluation of Textural Characteristics of Heat-induced Soy Protein Gels
Evaluation of Textural Characteristics of Heat-induced Soy Protein Gels
Il-Jun Kang, Tomohiko Mori, | Korean Societyof Food Science&Technology | 2004 ,
처음1마지막