FUNCTIONAL PROPERTIES OF A SOY CONCENTRATE AND A SOY ISOLATED IN SIMPLE SYSTEMS AND IN A FOOD SYSTEM - EMULSION PROPERTIES, THICKENING FUNCTION AND FAT-ABSORPTION

被引：29
作者：
HUTTON, CW
CAMPBELL, AM
机构：
[1] UNIV TENNESSEE,COLL HOME ECON,KNOXVILLE,TN 37916
[2] UNIV TENNESSEE,AGR EXPT STN,KNOXVILLE,TN 37916
来源：
JOURNAL OF FOOD SCIENCE | 1977年 / 42卷 / 02期
关键词：
D O I：
10.1111/j.1365-2621.1977.tb01522.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：457 / 460
页数：4
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