INTERACTION BETWEEN SODIUM-CHLORIDE AND PARACASEIN AS DETERMINED BY WATER SORPTION

被引：37
作者：
HARDY, JJ
STEINBERG, MP
机构：
来源：
JOURNAL OF FOOD SCIENCE | 1984年 / 49卷 / 01期
关键词：
D O I：
10.1111/j.1365-2621.1984.tb13688.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：127 / &
相关论文
共 39 条
[1]  
BAISYA RK, 1975, INDIAN J TECHNOL, V13, P578
[2]   REVERSIBILITY OF WATER-VAPOR SORPTION BY COTTAGE CHEESE WHEY SOLIDS [J].
BERLIN, E ;
ANDERSON, BA .
JOURNAL OF DAIRY SCIENCE, 1975, 58 (01) :25-29
[3]   COMPARISON OF WATER VAPOR SORPTION BY MILK POWDER COMPONENTS [J].
BERLIN, E ;
ANDERSON, BA ;
PALLANSC.MJ .
JOURNAL OF DAIRY SCIENCE, 1968, 51 (12) :1912-+
[4]   WATER AND SOLUTE BINDING BY PROTEINS .1. ELECTROLYTES [J].
BULL, HB ;
BREESE, K .
ARCHIVES OF BIOCHEMISTRY AND BIOPHYSICS, 1970, 137 (02) :299-&
[5]   Children's journey to school: Spatial skills, knowledge and perceptions of the environment [J].
Joshi, MS ;
MacLean, M ;
Carter, W .
BRITISH JOURNAL OF DEVELOPMENTAL PSYCHOLOGY, 1999, 17 :125-139
[6]  
GAL S, 1977, MAKROMOL CHEM, V178, P1535
[7]  
GAL S, 1971, J FOOD SCI, V36, P800, DOI 10.1111/j.1365-2621.1971.tb03310.x
[8]  
Gal S, 1975, WATER RELATIONS FOOD
[9]  
GEURTS T, 1980, NETH MILK DAIRY J, V36, P229
[10]  
GEURTS TJ, 1974, NETH MILK DAIRY J, V28, P102
1234