FUNCTIONAL PROPERTIES OF GREAT NORTHERN BEAN (PHASEOLUS-VULGARIS) PROTEIN ISOLATE

被引：59

作者：

SATTERLEE, LD ^{[1
]}

BEMBERS, M ^{[1
]}

KENDRICK, JG ^{[1
]}

机构：

[1] UNIV NEBRASKA,COLL AGR,FOOD PROT RES GRP,FILLEY HALL,ROOM 20,LINCOLN,NB 68503

来源：

JOURNAL OF FOOD SCIENCE | 1975年 / 40卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1975.tb03741.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：81 / 84

页数：4

共 10 条

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[8] UTILIZATION OF BEEF AND PORK SKIN HYDROLYZATES AS A BINDER OR EXTENDER IN SAUSAGE EMULSIONS [J].

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[9] DEVELOPMENT OF A MICRO-EMULSIFIER [J].

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Tsen C. C., 1973, Bakers' Digest, V47, P36

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