PREPARATION AND FUNCTIONAL-PROPERTIES OF LINSEED PROTEIN PRODUCTS CONTAINING DIFFERING LEVELS OF MUCILAGE

被引：54

作者：

DEV, DK ^{[1
]}

QUENSEL, E ^{[1
]}

机构：

[1] HUMBOLDT UNIV,BEREICH TECHNOL MILCHVERARBEITENDEN & FETTIND,DDR-1020 BERLIN,GER DEM REP

来源：

JOURNAL OF FOOD SCIENCE | 1988年 / 53卷 / 06期

关键词：

D O I：

10.1111/j.1365-2621.1988.tb07854.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1834 / &

共 38 条

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