PHYSICAL STABILITY OF MILK-FAT EMULSIONS AFTER PROCESSING AS EVALUATED BY RESPONSE SURFACE METHODOLOGY

被引：22

作者：

SMITH, LM

CARTER, MB

DAIRIKI, T

ACUNABONILLA, A

WILLIAMS, WA

机构：

[1] UNIV CALIF DAVIS, DEPT FOOD SCI & TECHNOL, DAVIS, CA 95616 USA

[2] UNIV CALIF DAVIS, DEPT AGRON & RANGE SCI, DAVIS, CA 95616 USA

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1977年 / 25卷 / 03期

关键词：

D O I：

10.1021/jf60211a046

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：647 / 653

页数：7

共 14 条

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[10] 4 FACTOR RESPONSE SURFACE EXPERIMENTAL DESIGN FOR EVALUATING ROLE OF PROCESSING VARIABLES UPON PROTEIN DENATURATION IN HEATED WHEY SYSTEMS [J].

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