HEAT-INDUCED GELATION OF PEANUT PROTEIN WHEY PROTEIN BLENDS

被引：37

作者：

SCHMIDT, RH

ILLINGWORTH, BL

AHMED, EM

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1978年 / 43卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1978.tb02366.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：613 / &

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