COMPOSITION, PHYSICOCHEMICAL AND FUNCTIONAL-PROPERTIES OF REFERENCE WHEY-PROTEIN CONCENTRATES

被引：71

作者：

MORR, CV

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1985年 / 50卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1985.tb10488.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1406 / &

共 17 条

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[6]

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[8]

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[9] SPHEROSIL-S ION-EXCHANGE PROCESS FOR PREPARING WHEY-PROTEIN CONCENTRATE [J].

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[10]

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