RHEOLOGICAL CHANGES DURING SLOW ACID-INDUCED GELATION OF MILK BY D-GLUCONO-DELTA-LACTONE

被引：45

作者：

KIM, BY

KINSELLA, JE

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1989年 / 54卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1989.tb07907.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：894 / 898

页数：5

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