RESPONSE-SURFACE METHODOLOGY FOR ANALYSIS OF PROTEIN INTERACTIONS IN ANGEL FOOD CAKES

被引：27
|
作者：
JOHNSON, TM [1 ]
ZABIK, ME [1 ]
机构：
[1] MICHIGAN STATE UNIV,DEPT FOOD SCI & HUMAN NUTR,E LANSING,MI 48824
来源：
JOURNAL OF FOOD SCIENCE | 1981年 / 46卷 / 04期
关键词：
D O I：
10.1111/j.1365-2621.1981.tb03028.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：1226 / 1230
页数：5
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