SOME FUNCTIONAL-PROPERTIES OF ACETYLATED AND SUCCINYLATED OAT PROTEIN-CONCENTRATES AND A BLEND OF SUCCINYLATED OAT PROTEIN AND WHEY-PROTEIN CONCENTRATES

被引：10

作者：

PONNAMPALAM, R

GOULET, G

AMIOT, J

CHAMBERLAND, B

BRISSON, GJ

机构：

[1] UNIV LAVAL,DEPT ZOOTECH,ST FOY G1K 7P4,QUEBEC,CANADA

[2] UNIV LAVAL,CTR RECH NUTR,ST FOY G1K 7P4,QUEBEC,CANADA

来源：

FOOD CHEMISTRY | 1988年 / 29卷 / 02期

关键词：

D O I：

10.1016/0308-8146(88)90093-3

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：109 / 118

页数：10

共 25 条

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[10] PREPARATION AND PROPERTIES OF SUCCINYLATED FISH MYOFIBRILLAR PROTEIN
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