EMULSIFICATION, FOAMING AND PROTEIN SOLUBILITY PROPERTIES OF DEFATTED SOYBEAN, PEANUT, FIELD PEA AND PECAN FLOURS

被引：99

作者：

MCWATTERS, KH ^{[1
]}

CHERRY, JP ^{[1
]}

机构：

[1] UNIV GEORGIA,COLL AGR EXPT STN,DEPT FOOD SCI,EXPERIMENT,GA 30212

来源：

JOURNAL OF FOOD SCIENCE | 1977年 / 42卷 / 06期

关键词：

D O I：

10.1111/j.1365-2621.1977.tb08395.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1444 / &

共 27 条

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