FUNCTIONAL CHARACTERIZATION OF PROTEIN STABILIZED EMULSIONS - EFFECT OF PROCESSING

被引：88

作者：

TORNBERG, E ^{[1
]}

HERMANSSON, AM ^{[1
]}

机构：

[1] UNIV LUND,CTR CHEM,DIV FOOD SCI,S-22007 LUND 7,SWEDEN

来源：

关键词：

D O I：

10.1111/j.1365-2621.1977.tb01524.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：468 / 472

页数：5

共 26 条

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