RHEOLOGICAL AND CALORIMETRIC INVESTIGATIONS OF STARCH-FISH PROTEIN SYSTEMS DURING THERMAL-PROCESSING

被引：84

作者：

WU, MC

HAMANN, DD

LANIER, TC

机构：

来源：

关键词：

D O I：

10.1111/j.1745-4603.1985.tb00679.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：53 / 74

页数：22

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