MICROSTRUCTURE OF SOYBEAN PROTEIN AGGREGATES AND ITS RELATION TO PHYSICAL AND TEXTURAL PROPERTIES OF CURD

被引：68

作者：

LEE, CH

RHA, C

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1978.tb09740.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：79 / 84

页数：6

共 23 条

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[6] TEXTURE PROFILE OF RIPENING PEARS
BOURNE, MC
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