The interaction of protein - anionic polysaccharide complexes and the interaction of egg - protein starch gel were studied in this paper.
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研究了几种淀粉对鸡蛋蛋白凝胶特性的影响,着重研究了绿豆淀粉对鸡蛋蛋白凝胶特性的影响。
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