COMPARISON OF TRANSPARENT GELS WITH TURBID GELS PREPARED FROM EGG-WHITE - CREEP ANALYSIS OF GELS

被引：6
|
作者：
KITABATAKE, N
SHIMIZU, A
DOI, E
机构：
来源：
JOURNAL OF FOOD SCIENCE | 1989年 / 54卷 / 05期
关键词：
D O I：
10.1111/j.1365-2621.1989.tb05956.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：1209 / 1212
页数：4
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