REFOLDING OF THERMALLY UNFOLDED SOY PROTEINS DURING THE COOLING REGIME OF THE GELATION PROCESS - EFFECT ON GELATION

被引：120

作者：

DAMODARAN, S

机构：

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1988年 / 36卷 / 02期

关键词：

D O I：

10.1021/jf00080a007

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：262 / 269

页数：8

共 24 条

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