EFFECT OF DEGUMMING REAGENTS ON THE COMPOSITION AND EMULSIFYING PROPERTIES OF CANOLA, SOYBEAN AND SUNFLOWER ACETONE INSOLUBLES

被引：9

作者：

SMILES, A

KAKUDA, Y

MACDONALD, BE

机构：

[1] UNIV GUELPH,DEPT FOOD SCI,GUELPH N1G 2W1,ONTARIO,CANADA

[2] CSP FOODS LTD,SASKATOON S7K 3K7,SASKATCHEWAN,CANADA

来源：

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY | 1989年 / 66卷 / 03期

关键词：

D O I：

10.1007/BF02653287

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

收藏

页码：348 / 352

页数：5

相关论文

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