FUNCTIONAL CHARACTERISTICS OF WHEY PROTEIN CONCENTRATES

被引：96

作者：

MORR, CV ^{[1
]}

SWENSON, PE ^{[1
]}

RICHTER, RL ^{[1
]}

机构：

[1] UNIV MINNESOTA,DEPT FOOD SCI & NUTR,ST PAUL,MN 55101

来源：

JOURNAL OF FOOD SCIENCE | 1973年 / 38卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1973.tb01417.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：324 / 330

页数：7

共 33 条

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[9] WHIPPING PROPERTIES OF SPRAY-DRIED COMPLEXES FROM WHEY PROTEIN AND CARBOXYMETHYLCELLULOSE [J].

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BLACK, DH .

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