EMULSION STABILIZING PROPERTIES OF SOY PROTEIN ISOLATES MIXED WITH SODIUM CASEINATES

被引：20
作者：
AOKI, H
SHIRASE, Y
KATO, J
WATANABE, Y
机构：
来源：
JOURNAL OF FOOD SCIENCE | 1984年 / 49卷 / 01期
关键词：
D O I：
10.1111/j.1365-2621.1984.tb13710.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
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页码：212 / 216
页数：5
相关论文
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