EFFECT OF COEXISTENCE OF SOYBEAN LECITHIN ON THERMAL GELATION OF SOYBEAN PROTEIN

被引：0
|
作者：
MIURA, M
YAMAUCHI, F
机构：
来源：
JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI | 1984年 / 31卷 / 10期
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中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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页码：636 / 641
页数：6
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