EMULSIFYING PROPERTIES OF SOY PROTEIN - CHARACTERISTICS OF 7S AND 11S PROTEINS

被引：112

作者：

AOKI, H

TANEYAMA, O

INAMI, M

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1980年 / 45卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1980.tb04095.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

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页码：534 / &

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[28] INFLUENCE OF MOIST HEAT ON SOLUBILITY AND EMULSIFICATION PROPERTIES OF SOY AND PEANUT FLOURS
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