EFFECT OF DECOLORIZATION AND LACTOSE INCORPORATION ON EMULSIFICATION CAPACITY OF SPRAY-DRIED BLOOD PROTEIN CONCENTRATES

被引：98

作者：

TYBOR, PT

DILL, CW

LANDMANN, WA

机构：

[1] TEXAS A&M UNIV,DEPT ANIM SCI,COLLEGE STN,TX 77843

[2] TEXAS A&M UNIV,DEPT BIOCHEM & BIOPHYS,COLLEGE STN,TX 77843

来源：

JOURNAL OF FOOD SCIENCE | 1973年 / 38卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1973.tb02761.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：4 / 6

页数：3

共 13 条

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[8] EFFECT OF PROCESSING METHOD AND PH OF PRECIPITATION OF YIELDS AND FUNCTIONAL PROPERTIES OF PROTEIN ISOLATES FROM GLANDLESS COTTONSEED [J].

LAWHON, JT ;

CATER, CM .

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[9]

Lemberg R., 1949, HEMATIN COMPOUNDS BI

[10]

LOWRY OH, 1951, J BIOL CHEM, V193, P265

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