EFFECTS OF VARIOUS ANIONS ON THE RHEOLOGICAL AND GELLING BEHAVIOR OF SOY PROTEINS - THERMODYNAMIC OBSERVATIONS

被引：58

作者：

BABAJIMOPOULOS, M ^{[1
]}

DAMODARAN, S ^{[1
]}

RIZVI, SSH ^{[1
]}

KINSELLA, JE ^{[1
]}

机构：

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

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1983年 / 31卷 / 06期

关键词：

D O I：

10.1021/jf00120a032

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：1270 / 1275

页数：6

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