Page 183 - 《精细化工》2022年第12期

第 12 期 王思念，等: 马铃薯/乳清蛋白复合凝胶的性质和微观结构 ·2549·

总之，马铃薯蛋白可替代 50%的乳清蛋白，并显 L-Histidine modifies the structure and heat-induced gel properties of
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