EFFECT OF ENZYMATIC-HYDROLYSIS ON SOME FUNCTIONAL PROPERTIES OF WHEY PROTEIN

被引：129
|
作者：
KUEHLER, CA [1 ]
STINE, CM [1 ]
机构：
[1] MICHIGAN STATE UNIV,DEPT FOOD SCI & HUMAN NUTR,EAST LANSING,MI 48823
来源：
JOURNAL OF FOOD SCIENCE | 1974年 / 39卷 / 02期
关键词：
D O I：
10.1111/j.1365-2621.1974.tb02899.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：379 / 382
页数：4
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