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	Study on processing technology and a complex stabilizer for peanut protein beverage (EI收录)
	Zhao, Xihong[1]; Zhong, Junliang[1]; Li, Daxin[1]; Yang, Ying[1]; Xu, Zhenbo[2]
刊名	Advance Journal of Food Science and Technology
	2015
卷号	9页码:206-208
关键词	Oilseeds Proteins Regression analysis Sensory analysis Sodium Stabilizers (agents) Water quality
URL标识	查看原文
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/2211749
专题	华南理工大学
作者单位	1.[1] Key Laboratory for Green Chemical Process of Ministry of Education, School of Chemical Engineering and Pharmacy, Wuhan Institute of Technology, Wuhan, Hubei, China 2.[2] College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, China
推荐引用方式 GB/T 7714	Zhao, Xihong[1],Zhong, Junliang[1],Li, Daxin[1],等. Study on processing technology and a complex stabilizer for peanut protein beverage (EI收录)[J]. Advance Journal of Food Science and Technology,2015,9:206-208.
APA	Zhao, Xihong[1],Zhong, Junliang[1],Li, Daxin[1],Yang, Ying[1],&Xu, Zhenbo[2].(2015).Study on processing technology and a complex stabilizer for peanut protein beverage (EI收录).Advance Journal of Food Science and Technology,9,206-208.
MLA	Zhao, Xihong[1],et al."Study on processing technology and a complex stabilizer for peanut protein beverage (EI收录)".Advance Journal of Food Science and Technology 9(2015):206-208.

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