FOAMING AND EMULSIFYING CHARACTERISTICS OF FRACTIONATED WHEY-PROTEIN

被引：14

|

作者：

SLACK, AW

AMUNDSON, CH

HILL, CG

机构：

来源：

JOURNAL OF FOOD PROCESSING AND PRESERVATION | 1986年 / 10卷 / 02期

关键词：

D O I：

10.1111/j.1745-4549.1986.tb00008.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

收藏

页码：81 / 88

页数：8

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