FUNCTIONAL-PROPERTIES OF HEAT-DENATURED WHEY PROTEINS .2. EMULSIFICATION AND FOAMING PROPERTIES

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作者：
MUTILANGI, WAM
KILARA, A
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MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL | 1985年 / 40卷 / 07期
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TS2 [食品工业];
学科分类号：
0832 ;
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页码：391 / 393
页数：3
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