PREDICTION OF THE STRENGTH OF WHEY-PROTEIN GELS BASED ON COMPOSITION

被引：50

作者：

KOHNHORST, AL

MANGINO, ME

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.tb10487.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

收藏

页码：1403 / 1405

页数：3

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