为了更好的利用豌豆蛋白质和提高产品副加值，研究了豌豆蛋白质的起泡性与乳化性。
In order to make good use of pea protein and improve product's added value, the foamability and emulsibility of pea protein are studied.
为了更好的利用豌豆蛋白质和提高产品副加值，研究了豌豆蛋白质的起泡性与乳化性。
In order to make good use of pea protein and improve product's added value, the foamability and emulsibility of pea protein are studied.
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