NEW APPROACH TO IMPROVE THE GELLING AND SURFACE FUNCTIONAL-PROPERTIES OF DRIED EGG-WHITE BY HEATING IN DRY STATE

被引：127

作者：

KATO, A ^{[1
]}

IBRAHIM, HR ^{[1
]}

WATANABE, H ^{[1
]}

HONMA, K ^{[1
]}

KOBAYASHI, K ^{[1
]}

机构：

[1] QP CORP,TOKYO 183,JAPAN

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1989年 / 37卷 / 02期

关键词：

D O I：

10.1021/jf00086a036

中图分类号：

S [农业科学];

学科分类号：

09 [农学];

摘要：

引用

页码：433 / 437

页数：5

共 14 条

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