Taguchi design and response variables related to the chemical characteristics, water and oil holding capacities, emulsion stability and activity with cooking loss of quinoa, chia, soybean, amaranth, and pea protein concentrates.
收藏数据链接：
官方服务：
资源简介：
Taguchi design and response variables related to the chemical characteristics, water and oil holding capacities, emulsion stability and activity with cooking loss of quinoa, chia, soybean, amaranth, and pea protein concentrates.
创建时间：
2025-07-23
