Effect of transglutaminase-induced protein cross-linking on the processing and subsequent melting profiles of ice cream

被引：0
|
作者：
O'Kennedy, BT [1 ]
Auty, M [1 ]
Kelly, PM [1 ]
机构：
[1] Dairy Prod Res Ctr, Cork, Ireland
来源：
ICE CREAM II | 2004年
关键词：
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：414 / 414
页数：1
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