PROTEIN SOLUBILITY CHARACTERISTICS OF AN ULTRAFILTERED FULL-FAT SOYBEAN PRODUCT

被引：19

作者：

LAH, CL ^{[1
]}

CHERYAN, M ^{[1
]}

机构：

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

来源：

关键词：

D O I：

10.1021/jf60231a032

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：911 / 916

页数：6

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