THE FATE OF ANTINUTRITIONAL FACTORS DURING THE PREPARATION OF A FABABEAN PROTEIN ISOLATE USING A MICELLIZATION TECHNIQUE

被引：40
作者：
ARNTFIELD, SD
ISMOND, MAH
MURRAY, ED
机构：
来源：
CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES | 1985年 / 18卷 / 02期
关键词：
D O I：
10.1016/S0315-5463(85)71771-3
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：137 / 143
页数：7
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