EFFECT OF PROCESSING ON WHEY-PROTEIN FUNCTIONALITY

被引：115

作者：

SCHMIDT, RH ^{[1
]}

PACKARD, VS ^{[1
]}

MORRIS, HA ^{[1
]}

机构：

[1] UNIV MINNESOTA, DEPT FOOD SCI & NUTR, MINNEAPOLIS, MN 55455 USA

来源：

关键词：

D O I：

10.3168/jds.S0022-0302(84)81630-6

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：2723 / 2733

页数：11

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