EFFECT OF WATER-QUALITY ON DEGUMMING AND STABILITY OF SOYBEAN OIL

被引：11

作者：

ALKAHTANI, HAM

HANNA, MA

HANDEL, AP

机构：

[1] UNIV NEBRASKA,DEPT AGR ENGN,LINCOLN,NE 68583

[2] UNIV NEBRASKA,DEPT FOOD SCI & TECHNOL,LINCOLN,NE 68583

来源：

关键词：

D O I：

10.1007/BF02672054

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：94 / 97

页数：4

共 50 条

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