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MELTING BEHAVIOR OF GELS PREPARED FROM ISOLATED SUBUNITS OF COLLAGEN

被引：35
作者：
TAKAHASHI, K
SHIRAI, K
WADA, K
机构：
来源：
JOURNAL OF FOOD SCIENCE | 1988年 / 53卷 / 06期
关键词：
D O I：
10.1111/j.1365-2621.1988.tb07881.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：1920 / 1921
页数：2
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[6]   DIFFERENTIAL THERMAL-ANALYSIS (DTA) APPLIED TO EXAMINING GELATINIZATION OF STARCHES IN FOODS [J].
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