INCREASE IN EMULSIFICATION ACTIVITY OF SOY LECITHIN SOY PROTEIN COMPLEX BY ETHANOL AND HEAT-TREATMENTS

被引：17

作者：

HIROTSUKA, M ^{[1
]}

TANIGUCHI, H ^{[1
]}

NARITA, H ^{[1
]}

KITO, M ^{[1
]}

机构：

[1] KYOTO UNIV,FOOD SCI RES INST,UJI,KYOTO 611,JAPAN

来源：

JOURNAL OF FOOD SCIENCE | 1984年 / 49卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1984.tb10404.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1105 / 1110

页数：6

共 19 条

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