EFFECTS OF CA++, MG++ AND NA+ ON HEAT AGGREGATION OF WHEY-PROTEIN CONCENTRATES

被引：66

作者：

VARUNSATIAN, S

WATANABE, K

HAYAKAWA, S

NAKAMURA, R

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.tb14785.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：42 / &

共 23 条

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