A STUDY OF THE FORCES INVOLVED IN THE INCORPORATION OF L-METHIONINE INTO SOY PROTEIN BY THE ONE-STEP PLASTEIN-LIKE PROCESS

被引：3

作者：

NOAR, SR

SHIPE, WF

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1984年 / 49卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1984.tb14977.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1316 / +

页数：1

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