THE INFLUENCE OF PROCESSING PARAMETERS ON FOOD PROTEIN FUNCTIONALITY .1. DIFFERENTIAL SCANNING CALORIMETRY AS AN INDICATOR OF PROTEIN DENATURATION

被引：257

作者：

ARNTFIELD, SD

MURRAY, ED

机构：

来源：

CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES | 1981年 / 14卷 / 04期

关键词：

D O I：

10.1016/S0315-5463(81)72929-8

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：289 / 294

页数：6

共 20 条

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[J]. JOURNAL OF FOOD SCIENCE, 1975, 40 (04) : 805 - 807

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