EMULSION STABILIZING PROPERTIES OF SOY PROTEIN ISOLATES MIXED WITH SODIUM CASEINATES

被引：20

作者：

AOKI, H

SHIRASE, Y

KATO, J

WATANABE, Y

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1984年 / 49卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1984.tb13710.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

收藏

页码：212 / 216

页数：5

相关论文

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