搜索结果: 1-1 共查到“食品科学技术基础学科 emulsifying activity”相关记录1条 . 查询时间(0.078 秒)
Optimization of Emulsifying Activity of Soy Protein Isolate Using Computer-Aided Techniques
random-centroid optimization emulsion soy protein isolate
2009/6/17
The random-centroid optimization (RCO) method using computer was applied to determine the optimum conditions of the emulsifying activity of soy protein isolate. Levels of factors including the tempera...