SUCCINYLATION OF COTTONSEED FLOUR - EFFECT ON THE FUNCTIONAL-PROPERTIES OF PROTEIN ISOLATES PREPARED FROM MODIFIED FLOUR

被引：38

作者：

CHOI, YR

LUSAS, EW

RHEE, KC

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1981年 / 46卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1981.tb15393.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：954 / 955

页数：2

共 13 条

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