| 000 | 00398nam a2200121Ia 4500 | ||
|---|---|---|---|
| 008 | 170104s2017 xx 000 0 und d | ||
| 100 | _aPeng L K et al | ||
| 245 | 0 | _aEffect of Reducing Sugars on Texture of Thermally Processed Soy Protein Isolate - Glucono - - lactone Gels | |
| 260 | _cMarch - April 2000 | ||
| 300 | _a188 | ||
| 773 | _tJournal of Food Science and Technology | ||
| 942 |
_2ddc _cJA |
||
| 999 |
_c339749 _d339749 |
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