RHEOLOGICAL PROPERTIES OF HEAT-INDUCED OVALBUMIN GELS PREPARED BY 2-STEP AND ONE-STEP HEATING METHODS

被引：43

作者：

KITABATAKE, N

TANI, Y

DOI, E

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1989年 / 54卷 / 06期

关键词：

D O I：

10.1111/j.1365-2621.1989.tb05176.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

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页码：1632 / 1638

页数：7

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[13] PREPARATION OF TRANSPARENT EGG-WHITE GEL WITH SALT BY 2-STEP HEATING METHOD
KITABATAKE, N
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[J]. JOURNAL OF FOOD SCIENCE, 1988, 53 (03) : 735 - 738
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