SOLUBILITY, EMULSIFYING, AND FOAMING PROPERTIES OF RICE BRAN PROTEIN-CONCENTRATES

被引：154

作者：

BERA, MB ^{[1
]}

MUKHERJEE, RK ^{[1
]}

机构：

[1] INDIAN INST TECHNOL,CTR POST HARVEST TECHNOL,KHARAGPUR 721302,W BENGAL,INDIA

来源：

关键词：

D O I：

10.1111/j.1365-2621.1989.tb08587.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：142 / 145

页数：4

共 24 条

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[3]

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FONG, RY ;

SAUNDERS, RM .

BETSCHART, AA .

BEUCHAT, LR ;

CHERRY, JP ;

QUINN, MR .

[7]

CHEN L, 1970, CEREAL CHEM, V47, P72

[8]

CONNOR MA, 1976, CEREAL CHEM, V53, P488

[9]

DESIKACHAR HSR, 1970, 5TH P WORLD CER BREA

[10]

ELDRIDGE AC, 1963, FOOD TECHNOL-CHICAGO, V17, P1592