ROLE OF THE THERMAL DENATURATION-AGGREGATION RELATIONSHIP IN DETERMINING THE RHEOLOGICAL PROPERTIES OF HEAT-INDUCED NETWORKS FOR OVALBUMIN AND VICILIN

被引：38

作者：

ARNTFIELD, SD

MURRAY, ED

ISMOND, MAH

BERNATSKY, AM

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1989年 / 54卷 / 06期

关键词：

D O I：

10.1111/j.1365-2621.1989.tb05175.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1624 / 1631

页数：8

共 35 条

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[2]

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[3]

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ARNTFIELD, SD ;

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