SOME FUNCTIONAL-PROPERTIES UNDER HEATING OF THE GLOBIN PREPARED BY CARBOXYMETHYL CELLULOSE PROCEDURE

被引：11

作者：

HAYAKAWA, S

OGAWA, T

SATO, Y

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1982年 / 47卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1982.tb04951.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1415 / 1418

页数：4

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