BENEFICIAL AND ADVERSE-EFFECTS OF WATER-PROTEIN INTERACTIONS IN SELECTED DAIRY-PRODUCTS

被引：16

作者：

MORR, CV

机构：

来源：

关键词：

D O I：

10.3168/jds.S0022-0302(89)79144-X

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：575 / 580

页数：6

共 16 条

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[2]

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[3]

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KALAB, M ;

EMMONS, DB ;

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[5] MICROSTRUCTURE OF DAIRY FOODS .1. MILK-PRODUCTS BASED ON PROTEIN [J].

KALAB, M .

[6] WATER SORPTION BY PROTEINS - MILK AND WHEY PROTEINS [J].

KINSELLA, JE ;

FOX, PF .

CRC CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 1986, 24 (02) :91-139

[7]

KINSELLA JE, 1987, B INT DAIRY FED, V209

[8]

LABUZA TP, 1970, SOS70 P I FOOD TECHN

MORR, CV .

MORR, CV .