THE INFLUENCE OF PROCESSING PARAMETERS ON FOOD PROTEIN FUNCTIONALITY .3. EFFECT OF MOISTURE-CONTENT ON THE THERMAL-STABILITY OF FABABEAN PROTEIN

被引:28
作者
ARNTFIELD, SD
MURRAY, ED
ISMOND, MAH
机构
来源
CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES | 1985年 / 18卷 / 03期
关键词
D O I
10.1016/S0315-5463(85)71920-7
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
引用
收藏
页码:226 / 232
页数:7
相关论文
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