BASIC STUDIES OF CORN PROTEINS FOR IMPROVED SOLUBILITY AND FUTURE UTILIZATION - A PHYSICOCHEMICAL APPROACH

被引：19

作者：

AUGUSTINE, ME

BAIANU, IC

机构：

[1] UNIV ILLINOIS,DEPT FOOD SCI,URBANA,IL 61801

[2] AE STALEY CO,DECATUR,IL

[3] UNIV ILLINOIS,DEPT PHYS CHEM,URBANA,IL 61801

[4] UNIV ILLINOIS,NMR LABS,URBANA,IL 61801

来源：

JOURNAL OF FOOD SCIENCE | 1987年 / 52卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1987.tb06694.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：649 / 652

页数：4

共 12 条

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