PROTEINACEOUS SURFACTANTS PRODUCED FROM GELATIN BY ENZYMATIC MODIFICATION - EVALUATION FOR THEIR FUNCTIONALITY

被引：36

作者：

WATANABE, M

TOYOKAWA, H

SHIMADA, A

ARAI, S

机构：

[1] UNIV TOKYO, DEPT AGR CHEM, BUNKYO KU, TOKYO 113, JAPAN

[2] OCHANOMIZU UNIV, DEPT FOOD & NUTR, BUNKYO KU, TOKYO 112, JAPAN

来源：

关键词：

D O I：

10.1111/j.1365-2621.1981.tb04200.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1467 / 1469

页数：3

共 12 条

ARAI, S ;

WATANABE, M .

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[7]

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[8]

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[9]

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[10]

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