INFLUENCE OF INGREDIENTS UPON EDIBLE PROTEIN-LIPID FILM CHARACTERISTICS

被引：29

作者：

WU, LC ^{[1
]}

BATES, RP ^{[1
]}

机构：

[1] UNIV FLORIDA,FOOD SCI DEPT,GAINESVILLE,FL 32601

来源：

关键词：

D O I：

10.1111/j.1365-2621.1973.tb02075.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：783 / 787

页数：5

共 9 条

[1]

[Anonymous], 1970, OFFICIAL METHODS ANA

[2]

BORGSTROM G, 1969, PRINCIPLES FOOD SCIE, V2

[3] TEXTURE PROFILE OF RIPENING PEARS [J].

BOURNE, MC .

[4]

GASTROCK EA, 1969, CEREAL SCI TODAY, V14, P8

LAWHON, JT ;

CATER, CM .

[6] SOY PROTEIN-LIPID FILMS .1. STUDIES ON FILM FORMATION PHENOMENON [J].

WU, LC ;

BATES, RP .

[7] SOY PROTEIN-LIPID FILMS .2. OPTIMIZATION OF FILM FORMATION [J].

WU, LC ;

BATES, RP .

[8]

1970, P WHEY UTILIZATION C

[9]

1972, ERRL3779 PUBL