PHYSICOCHEMICAL PARAMETERS OF PROTEIN ADDITIVES AND THEIR EMULSIFYING PROPERTIES

被引：10

作者：

TOROVAZQUEZ, JF ^{[1
]}

REGENSTEIN, JM ^{[1
]}

机构：

[1] CORNELL UNIV,INST FOOD SCI,ITHACA,NY 14853

来源：

JOURNAL OF FOOD SCIENCE | 1989年 / 54卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1989.tb05950.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1177 / &

共 50 条

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