MODIFICATION OF WHEY-PROTEIN CONCENTRATE TO SIMULATE WHIPPABILITY AND GELATION OF EGG-WHITE

被引：14

作者：

TO, B ^{[1
]}

HELBIG, NB ^{[1
]}

NAKAI, S ^{[1
]}

MA, CY ^{[1
]}

机构：

[1] AGR CANADA,FOOD RES INST,OTTAWA K1A 0C6,ONTARIO,CANADA

来源：

CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES | 1985年 / 18卷 / 02期

关键词：

D O I：

10.1016/S0315-5463(85)71773-7

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：150 / 157

页数：8

共 37 条

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