INFLUENCE OF ENZYMATIC MODIFICATION ON THE FORMATION OF LYSINOALANINE IN FIELD-BEAN PROTEIN ISOLATE AND BETA-CASEIN

被引：0
作者：
NOTZOLD, H
WINKLER, H
WIEDEMANN, B
LUDWIG, E
机构：
来源：
NAHRUNG-FOOD | 1984年 / 28卷 / 03期
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中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
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页码：299 / 308
页数：10
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