WATER SORPTION BY DRIED DAIRY-PRODUCTS STABILIZED WITH CARBOXYMETHYL CELLULOSE

被引：25

作者：

BERLIN, E ^{[1
]}

ANDERSON, BA ^{[1
]}

PALLANSCH, MJ ^{[1
]}

机构：

[1] USDA, ARS, DAIRY PROD LAB, WASHINGTON, DC 20250 USA

来源：

JOURNAL OF DAIRY SCIENCE | 1973年 / 56卷 / 06期

关键词：

D O I：

10.3168/jds.S0022-0302(73)85234-8

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：685 / 689

页数：5

共 16 条

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[2] COMPARISON OF WATER VAPOR SORPTION BY MILK POWDER COMPONENTS [J].

BERLIN, E ;

ANDERSON, BA ;

PALLANSC.MJ .

JOURNAL OF DAIRY SCIENCE, 1968, 51 (12) :1912-+

[3] WATER VAPOR SORPTION PROPERTIES OF VARIOUS DRIED MILKS AND WHEYS [J].

BERLIN, E ;

ANDERSON, BA ;

PALLANSC.MJ .

JOURNAL OF DAIRY SCIENCE, 1968, 51 (09) :1339-&

[4] STABILISERS - THEIR STRUCTURE AND PROPERTIES [J].

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[5]

Brennan J. G., 1971, Journal of Food Technology, V6, P295, DOI 10.1108/13673270210434395

[6]

BRUNAUER D, 1940, J AM CHEM SOC, V62, P1723

[7]

FISH BP, 1958, FUNDAMENTAL ASPECTS

[8]

GAL S, 1968, CHIMIA, V22, P409

[9]

GUY EJ, 1968, J DAIRY SCI, V51, P932

[10] INTERACTIONS BETWEEN FOOD STABILIZERS AND BETA-LACTOGLOBULIN [J].

HIDALGO, J ;

HANSEN, PMT .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1969, 17 (05) :1089-&

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