PHYSICOCHEMICAL STUDIES ON WHEAT-PROTEIN FOAMS .2. RELATIONSHIP BETWEEN BUBBLE-SIZE AND STABILITY OF FOAMS PREPARED WITH GLUTEN AND GLUTEN COMPONENTS

被引：61

作者：

MITA, T

ISHIDA, E

MATSUMOTO, H

机构：

来源：

JOURNAL OF COLLOID AND INTERFACE SCIENCE | 1978年 / 64卷 / 01期

关键词：

D O I：

10.1016/0021-9797(78)90344-2

中图分类号：

O64 [物理化学（理论化学）、化学物理学];

学科分类号：

070304 ; 081704 ;

摘要：

引用

页码：143 / 153

页数：11

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