EFFECTS OF PHOSPHORYLATION ON EMULSIFYING AND FOAMING PROPERTIES AND DIGESTIBILITY OF YEAST PROTEIN

被引：40
|
作者：
HUANG, YT
KINSELLA, JE
机构：
来源：
JOURNAL OF FOOD SCIENCE | 1987年 / 52卷 / 06期
关键词：
D O I：
10.1111/j.1365-2621.1987.tb05906.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：1684 / 1688
页数：5
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