EFFECT OF ALKALINE TREATMENT ON THE DISPERSIBILITY OF SOY PROTEIN ISOLATES AND PROPERTIES OF MILK CLOTS FORMED FROM NONFAT MILK AND TREATED SOY PROTEIN MIXTURES

被引：4
作者：
MOHAMED, MO
MORRIS, HA
SCHMIDT, RH
机构：
[1] UNIV MINNESOTA,DEPT FOOD SCI & NUTR,ST PAUL,MN 55108
[2] UNIV FLORIDA,DEPT FOOD SCI & HUMAN NUTR,GAINESVILLE,FL 32611
来源：
JOURNAL OF FOOD SCIENCE | 1987年 / 52卷 / 01期
关键词：
D O I：
10.1111/j.1365-2621.1987.tb13979.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：91 / 97
页数：7
相关论文
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