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

页码：226 / 232

页数：7

共 12 条

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[8] INFLUENCE OF WATER-CONTENT ON STABILITY OF MYOGLOBIN TO HEAT-TREATMENT [J].

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