IMPROVEMENT OF GELLING PROPERTIES OF OVALBUMIN BY HEATING IN DRY STATE

被引：24
|
作者：
MATSUDOMI, N
ISHIMURA, Y
KATO, A
机构：
[1] Department of Agricultural Chemistry, Yamaguchi University, Yamaguchi
来源：
AGRICULTURAL AND BIOLOGICAL CHEMISTRY | 1991年 / 55卷 / 03期
关键词：
D O I：
10.1080/00021369.1991.10870672
中图分类号：
S3 [农学（农艺学）];
学科分类号：
0901 ;
摘要：
[No abstract available]
引用
收藏
页码：879 / 881
页数：3
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