PROTEIN DISPERSIBILITY OF SPRAY-DRIED WHOLE SOYBEAN MILK BASE - EFFECT OF PROCESSING VARIABLES

被引：16

作者：

AMINLARI, M ^{[1
]}

FERRIER, LK ^{[1
]}

NELSON, AI ^{[1
]}

机构：

[1] UNIV ILLINOIS,DEPT FOOD SCI,URBANA,IL 61801

来源：

关键词：

D O I：

10.1111/j.1365-2621.1977.tb12651.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：985 / 988

页数：4

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