EMULSIFYING PROPERTIES OF WHEY-PROTEIN

被引：103

作者：

YAMAUCHI, K

SHIMIZU, M

KAMIYA, T

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1980年 / 45卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1980.tb06529.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1237 / 1242

页数：6

共 25 条

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