INTERACTION OF SUCROSE WITH GELATIN, EGG-ALBUMIN AND GLUTEN IN FREEZE-DRIED MIXTURES AS SHOWN BY WATER SORPTION

被引：26

作者：

CHINACHOTI, P ^{[1
]}

STEINBERG, MP ^{[1
]}

机构：

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

来源：

关键词：

D O I：

10.1111/j.1365-2621.1988.tb08989.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：932 / &

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