IMPROVEMENT OF THE FUNCTIONALITIES OF SOY PROTEIN ISOLATE THROUGH CHEMICAL PHOSPHORYLATION

被引：82

作者：

SUNG, HY ^{[1
]}

CHEN, HJ ^{[1
]}

LIU, TY ^{[1
]}

SU, JC ^{[1
]}

机构：

[1] FOOD IND RES & DEV INST,HSINCHU,TAIWAN

来源：

JOURNAL OF FOOD SCIENCE | 1983年 / 48卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1983.tb14882.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：716 / 721

页数：6

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