FUNCTIONALITY OF SOY PROTEINS IN WHEAT-FLOUR SOY ISOLATE DOUGHS .3. PROTEIN AND LIPID-BINDING DURING DOUGH MIXING

被引：1
|
作者：
CHEN, SS [1 ]
RASPER, VF [1 ]
机构：
[1] UNIV GUELPH,DEPT FOOD SCI,GUELPH N1G 2W1,ONTARIO,CANADA
来源：
CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES | 1982年 / 15卷 / 04期
关键词：
D O I：
10.1016/S0315-5463(82)72616-1
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：302 / 306
页数：5
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