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

页码：85 / +

页数：1

共 50 条

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