RELATIONSHIPS OF HYDROPHOBICITY TO EMULSIFYING PROPERTIES OF HEAT DENATURED PROTEINS

被引：223

作者：

VOUTSINAS, LP

CHEUNG, E

NAKAI, S

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1983年 / 48卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1983.tb14781.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：26 / 32

页数：7

共 32 条

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