EFFECTS OF HEAT PROCESSING ON THE FUNCTIONALITY OF WHEY-PROTEIN CONCENTRATES

被引：47

作者：

MANGINO, ME

LIAO, YY

HARPER, NJ

MORR, CV

ZADOW, JG

机构：

[1] NEW ZEALAND DAIRY RES INST,PALMERSTON NORTH,NEW ZEALAND

[2] CLEMSON UNIV,DEPT FOOD SCI,CLEMSON,SC 29631

[3] CSIRO,HIGHETT,VIC 3190,AUSTRALIA

来源：

JOURNAL OF FOOD SCIENCE | 1987年 / 52卷 / 06期

关键词：

D O I：

10.1111/j.1365-2621.1987.tb05869.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1522 / 1524

页数：3

共 17 条

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