RELATIONSHIPS OF HYDROPHOBICITY AND NET CHARGE TO THE SOLUBILITY OF MILK AND SOY PROTEINS

被引：451

作者：

HAYAKAWA, S

NAKAI, S

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1985年 / 50卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1985.tb13433.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：486 / 491

页数：6

共 44 条

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