ULTRAFILTRATION STUDIES OF FOODS .1. THE REMOVAL OF UNDESIRABLE COMPONENTS IN SOYMILK AND THE EFFECTS ON THE QUALITY OF THE SPRAY-DRIED POWDER

被引：9

作者：

ANG, HG ^{[1
]}

KWIK, WL ^{[1
]}

LEE, CK ^{[1
]}

THENG, CY ^{[1
]}

机构：

[1] DEPT SCI SERV, SINGAPORE 0511, SINGAPORE

来源：

FOOD CHEMISTRY | 1986年 / 20卷 / 03期

关键词：

D O I：

10.1016/0308-8146(86)90172-X

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：183 / 199

页数：17

共 25 条

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[3]

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BELL, KR .

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[7]

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[8]

CRISTOFARO E, 1974, P313

[9]

CRISTOFARO E, 1970, 3RD INT C FOOD SCI T

[10]

Delaney R. A. M., 1973, Molecular structure and function of food carbohydrate., P155

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