SPECIFIC LIMITED HYDROLYSIS AND PHOSPHORYLATION OF FOOD PROTEINS FOR IMPROVEMENT OF FUNCTIONAL AND NUTRITIONAL PROPERTIES

被引：22

作者：

CHOBERT, JM ^{[1
]}

SITOHY, M ^{[1
]}

WHITAKER, JR ^{[1
]}

机构：

[1] UNIV CALIF DAVIS,SCH MED,DEPT FOOD SCI & TECHNOL,DAVIS,CA 95616

来源：

关键词：

D O I：

10.1007/BF02542507

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：1704 / 1711

页数：8

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