STUDY OF PHYSICAL-PROPERTIES OF DAIRY WHIPPED TOPPING MIXTURES

被引：9

作者：

MIN, DBS ^{[1
]}

THOMAS, EL ^{[1
]}

机构：

[1] UNIV MINNESOTA,DEPT FOOD SCI & NUTR,ST PAUL,MN 55108

来源：

关键词：

D O I：

10.1111/j.1365-2621.1977.tb01256.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：221 / 224

页数：4

共 8 条

[1]

BERRY R. E., 1965, FOOD TECHNOL, V19, P144

[2] PRECIPITATION OF MILK PROTEINS BY SODIUM CARBOXYMETHYLCELLULOSE [J].

CLUSKEY, FJ ;

THOMAS, EL ;

COULTER, ST .

[3]

KNIGHTLY WH, 1968, FOOD TECHNOL, V22, P731

MORR, CV ;

NIELSEN, MA ;

COULTER, ST .

[5]

MORR CV, 1969, COMMUNICATION

[6]

SMELLIE TJ, 1966, 17TH INT DAIR C MUN, P357

[7]

SOMMER HH, 1946, MARKET MILK RELATED

[8]

1971, ATLAS HLB SYSTEM