INFLUENCE OF DENATURATION, HYDROPHOBICITY AND SULFHYDRYL CONTENT ON SOLUBILITY AND WATER ABSORBING CAPACITY OF SOY PROTEIN ISOLATES

被引：74
|
作者：
WAGNER, JR
ANON, MC
机构：
来源：
JOURNAL OF FOOD SCIENCE | 1990年 / 55卷 / 03期
关键词：
D O I：
10.1111/j.1365-2621.1990.tb05225.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：765 / 770
页数：6
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