CHANGES IN THE HYDROPHOBICITY AND FUNCTIONALITY OF WHEY DURING THE PROCESSING OF WHEY-PROTEIN CONCENTRATES

被引：16
作者：
MANGINO, ME
HUFFMAN, LM
REGESTER, GO
机构：
[1] NEW ZEALAND DAIRY RES INST,PALMERSTON NORTH,NEW ZEALAND
[2] CSIRO,DIV FOOD RES,DAIRY RES LAB,HIGHETT,VIC 3190,AUSTRALIA
来源：
JOURNAL OF FOOD SCIENCE | 1988年 / 53卷 / 06期
关键词：
D O I：
10.1111/j.1365-2621.1988.tb07815.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：1684 / &
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