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
关键词：
D O I：
暂无
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
引用
收藏
页码：628 / 629
页数：2
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