SOLUBILITY AND EMULSIFYING PROPERTIES OF BETA-CASEIN MODIFIED ENZYMATICALLY BY TRYPSIN

被引：26

作者：

CHOBERT, JM

BERTRANDHARB, C

DALGALARRONDO, M

NICOLAS, MG

机构：

来源：

JOURNAL OF FOOD BIOCHEMISTRY | 1989年 / 13卷 / 05期

关键词：

D O I：

10.1111/j.1745-4514.1989.tb00403.x

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

引用

收藏

页码：335 / 352

页数：18

相关论文

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