PREDICTING THE DYNAMIC ELASTIC-MODULUS OF MIXED GELATIN-EGG WHITE GELS

被引：15
|
作者：
ZIEGLER, GR [1 ]
RIZVI, SSH [1 ]
机构：
[1] CORNELL UNIV,INST FOOD SCI,ITHACA,NY 14853
来源：
JOURNAL OF FOOD SCIENCE | 1989年 / 54卷 / 02期
关键词：
D O I：
10.1111/j.1365-2621.1989.tb03100.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：430 / 436
页数：7
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