DEVELOPMENT AND STABILITY OF INTERMEDIATE MOISTURE CHEESE ANALOGS FROM ISOLATED SOYBEAN PROTEINS

被引：8

作者：

MOTOKI, M

TORRES, JA

KAREL, M

机构：

[1] MIT,DEPT NUTR & FOOD SCI,CAMBRIDGE,MA 02139

[2] AJINOMOTO CO INC,CENT RES LABS,KAWASAKI KU,KAWASAKI,KANAGAWA 210,JAPAN

来源：

关键词：

D O I：

10.1111/j.1745-4549.1982.tb00642.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：41 / 53

页数：13

共 10 条

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[2]

Flink J. M., 1977, Journal of Food Processing and Preservation, V1, P324, DOI 10.1111/j.1745-4549.1977.tb00334.x

[3]

HEIDELBAUGH ND, 1975, FREEZE DRYING ADV FO, P619

[4]

KRIESMAN LN, 1978, J FOOD SCI, V43, P341

[5] EVALUATION OF CHEESE TEXTURE [J].

LEE, CH ;

IMOTO, EM ;

RHA, C .

[6]

LEUNG H, 1976, FOOD TECHNOL, V41, P42

[7]

MATSUOKA H, 1977, NIPPON SHOKUHIN KOGY, V24, P553

[8]

Matsuoka H., 1975, NIPPON SHOKUHIN KOGY, V22, P436

WEXLER, A ;

HASEGAWA, S .

JOURNAL OF RESEARCH OF THE NATIONAL BUREAU OF STANDARDS, 1954, 53 (01) :19-26

[10]

1977, Patent No. 1482420