THE INTRINSIC THERMAL-CONDUCTIVITY OF SOME WET PROTEINS IN RELATION TO THEIR AVERAGE HYDROPHOBICITY - ANALYSES ON GELS OF EGG-ALBUMIN, WHEAT GLUTEN AND MILK CASEIN

被引：13

作者：

KONG, JY ^{[1
]}

MIYAWAKI, O ^{[1
]}

NAKAMURA, K ^{[1
]}

YANO, T ^{[1
]}

机构：

[1] UNIV TOKYO,FAC AGR,DEPT AGR CHEM,BUNKYO KU,TOKYO 113,JAPAN

来源：

AGRICULTURAL AND BIOLOGICAL CHEMISTRY | 1982年 / 46卷 / 03期

关键词：

D O I：

10.1080/00021369.1982.10865136

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

引用

页码：789 / 794

页数：6

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