RESPONSE-SURFACE METHODOLOGY FOR ANALYSIS OF PROTEIN INTERACTIONS IN ANGEL FOOD CAKES

被引：27

作者：

JOHNSON, TM ^{[1
]}

ZABIK, ME ^{[1
]}

机构：

[1] MICHIGAN STATE UNIV,DEPT FOOD SCI & HUMAN NUTR,E LANSING,MI 48824

来源：

JOURNAL OF FOOD SCIENCE | 1981年 / 46卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1981.tb03028.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1226 / 1230

页数：5

共 10 条

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[3] EGG-ALBUMIN PROTEINS INTERACTIONS IN AN ANGEL FOOD CAKE SYSTEM [J].

JOHNSON, TM ;

ZABIK, ME .

JOURNAL OF FOOD SCIENCE, 1981, 46 (04) :1231-1236

[4]

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[5]

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ANDERSON, VL .

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[7] APPLICATION OF RESPONSE SURFACE-ANALYSIS IN THE FORMULATION OF WHIPPED TOPPING [J].

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[8]

MULLEN K, 1979, FOOD TECHNOL-CHICAGO, V33, P74

[9]

POWRIE WD, 1977, EGG SCI TECHNOLOGY

[10]

[No title captured]

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