SURFACE-ACTIVITY, FILM FORMATION, AND EMULSIFYING PROPERTIES OF MILK-PROTEINS

被引：93

作者：

LEMAN, J

KINSELLA, JE

机构：

来源：

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION | 1989年 / 28卷 / 02期

关键词：

D O I：

10.1080/10408398909527494

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：115 / 138

页数：24

共 137 条

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[9]

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