江苏大学主页平台管理系统 zhoucunshan--Home-- Rheological property, β-carotene stability and 3D printing characteristic of whey protein isolate emulsion gels by adding different polysaccharides

周存山

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Education Level:With Certificate of Graduation for Doctorate Study
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School/Department:食品与生物工程学院
Date of Employment:2012-04-01
Administrative Position:教授

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Rheological property, β-carotene stability and 3D printing characteristic of whey protein isolate emulsion gels by adding different polysaccharides

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Affiliation of Author(s):食品与生物工程学院

ISSN No.:03088146

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