EFFECT OF HEAT-TREATMENTS ON INVITRO DIGESTIBILITY OF DELACTOSED WHEY-PROTEIN AS DETERMINED BY THE DIGESTION CELL TECHNIQUE

被引：12

作者：

DESROSIERS, T ^{[1
]}

BERGERON, G ^{[1
]}

SAVOIE, L ^{[1
]}

机构：

[1] UNIV LAVAL, DEPT NUTR HUMAINE & CONSOMMAT, QUEBEC CITY G1K 7P4, QUEBEC, CANADA

来源：

JOURNAL OF FOOD SCIENCE | 1987年 / 52卷 / 06期

关键词：

D O I：

10.1111/j.1365-2621.1987.tb05870.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：1525 / 1528

页数：4

相关论文

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