SURFACE-ACTIVE PROPERTIES OF PROTEINS - EFFECTS OF PROGRESSIVE SUCCINYLATION ON FILM PROPERTIES AND FOAM STABILITY OF GLYCININ

被引：37

作者：

KIM, SH

KINSELLA, JE

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1987年 / 52卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1987.tb14077.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1341 / &

共 23 条

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