LIPID-PROTEIN INTERACTIONS AND FAT CRYSTALLIZATION IN WHIPPABLE EMULSIONS

被引：0

|

作者：

BARFOD, NM ^{[1
]}

KROG, N ^{[1
]}

机构：

[1] GRINSTED PROD AS,DK-8220 BRABRAND,DENMARK

来源：

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY | 1985年 / 62卷 / 04期

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D O I：

暂无

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

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页码：628 / 629

页数：2

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