SOME FACTORS INFLUENCING GELATION AND STABILITY OF SOY PROTEIN DISPERSIONS

被引：22

作者：

EHNINGER, JN ^{[1
]}

PRATT, DE ^{[1
]}

机构：

[1] PURDUE UNIV,DEPT FOODS & NUTR,W LAFAYETTE,IN 47907

来源：

关键词：

D O I：

10.1111/j.1365-2621.1974.tb07269.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：892 / 896

页数：5

共 13 条

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