GELATION OF BETA-LACTOGLOBULIN - EFFECTS OF SODIUM-CHLORIDE AND CALCIUM-CHLORIDE ON THE RHEOLOGICAL AND STRUCTURAL-PROPERTIES OF GELS

被引：237

作者：

MULVIHILL, DM ^{[1
]}

KINSELLA, JE ^{[1
]}

机构：

[1] CORNELL UNIV, INST FOOD SCI, ITHACA, NY 14853 USA

来源：

关键词：

D O I：

10.1111/j.1365-2621.1988.tb10216.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：231 / 236

页数：6

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[4]

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[5]

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[6]

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[7]

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[9]

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