A COMPARISON BETWEEN OVALBUMIN GELS FORMED BY HEAT AND BY GUANIDINIUM HYDROCHLORIDE DENATURATION

被引：6

作者：

EGELANDSDAL, B

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1984年 / 49卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1984.tb10402.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1099 / 1102

页数：4

共 16 条

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