MICROSTRUCTURE AND HYDRODYNAMIC PROPERTIES OF SOYBEAN PROTEIN BODIES IN SOLUTIONS

被引:8
作者
LEE, CH
KIM, CS
YANG, HC
机构
关键词
D O I
10.1111/j.1365-2621.1983.tb14878.x
中图分类号
TS2 [食品工业];
学科分类号
0832 [食品科学与工程];
摘要
引用
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页码:695 / 702
页数:8
相关论文
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