EMULSIFYING PROPERTIES OF FOOD PROTEINS - BOVINE MICELLAR CASEIN

被引：15

作者：

HAQUE, Z ^{[1
]}

LEMAN, J ^{[1
]}

KINSELLA, JE ^{[1
]}

机构：

[1] CORNELL UNIV,INST FOOD SCI,ITHACA,NY 14853

来源：

JOURNAL OF FOOD SCIENCE | 1988年 / 53卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1988.tb13540.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1107 / 1110

页数：4

共 23 条

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