PREDICTING THE DYNAMIC ELASTIC-MODULUS OF MIXED GELATIN-EGG WHITE GELS

被引：15

作者：

ZIEGLER, GR ^{[1
]}

RIZVI, SSH ^{[1
]}

机构：

[1] CORNELL UNIV,INST FOOD SCI,ITHACA,NY 14853

来源：

JOURNAL OF FOOD SCIENCE | 1989年 / 54卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1989.tb03100.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：430 / 436

页数：7

共 17 条

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