WHIPPING PROPERTIES OF SPRAY-DRIED COMPLEXES FROM WHEY PROTEIN AND CARBOXYMETHYLCELLULOSE

被引：38

作者：

HANSEN, PMT

BLACK, DH

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1972.tb02662.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：452 / &

共 16 条

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GOULD, IA .

[5]

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[6]

HARLAND HA, 1947, FOOD RES, V12, P247

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HANSEN, PMT .

[8]

HIDALGO J, 1969, J AGR FOOD CHEM, V5, P108

[9]

Karp N R, 1971, J Am Diet Assoc, V59, P568

[10]

KUMETAT K., 1955, Australian Journal of Dairy Technology, V10, P166