GELATION PROPERTIES OF MILK-PROTEINS, SOY PROTEINS, AND BLENDED PROTEIN SYSTEMS

被引：0
|
作者：
SCHMIDT, RH [1 ]
MORRIS, HA [1 ]
机构：
[1] UNIV MINNESOTA, DEPT FOOD SCI & NUTR, ST PAUL, MN 55108 USA
来源：
FOOD TECHNOLOGY | 1984年 / 38卷 / 05期
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
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页码：85 / +
页数：1
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