GEL CHARACTERISTICS - STRUCTURE AS RELATED TO TEXTURE AND WATERBINDING OF BLOOD-PLASMA GELS

被引：95

作者：

HERMANSSON, AM

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1982年 / 47卷 / 06期

关键词：

D O I：

10.1111/j.1365-2621.1982.tb12924.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 [食品科学与工程];

摘要：

引用

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页码：1965 / 1972

页数：8

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