HEAT-INDUCED GELLING IN SOLUTIONS OF OVALBUMIN

被引：104

|

作者：

EGELANDSDAL, B

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1980年 / 45卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1980.tb04103.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

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页码：570 / +

页数：1

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