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    pH对醇法花生蛋白功能特性的影响 及其在馒头中的应用Effect of pH on the functional properties of peanut protein prepared by alcohol leaching and their application in steamed bun

    pH对醇法花生蛋白功能特性的影响 及其在馒头中的应用Effect of pH on the functional properties of peanut protein prepared by alcohol leaching and their application in steamed bun... by 赵树超1，张相风2，王文昕1，郭兴凤2，逄飞1 ZHAO Shuchao1, ZHANG Xiangfeng2, WANG Wenxin1, GUO Xingfeng2, PANG Fei1

    Published 2025-07-01
    Subjects: “…醇法浸提；花生蛋白；ph；功能特性；馒头；综合品质…”
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