FUNCTIONAL-PROPERTIES OF PHOSPHORYLATED YEAST PROTEIN - SOLUBILITY, WATER-HOLDING CAPACITY, AND VISCOSITY

被引：38

作者：

HUANG, YT ^{[1
]}

KINSELLA, JE ^{[1
]}

机构：

[1] CORNELL UNIV,INST FOOD SCI,ITHACA,NY 14853

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1986年 / 34卷 / 04期

关键词：

D O I：

10.1021/jf00070a020

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：670 / 674

页数：5

共 40 条

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