GELATION CHARACTERISTICS OF WHEY PROTEINS AND BETA-LACTOGLOBULIN

被引：0

作者：

MULVIHILL, DM ^{[1
]}

KINSELLA, JE ^{[1
]}

机构：

[1] CORNELL UNIV, INST FOOD SCI, ITHACA, NY 14853 USA

来源：

FOOD TECHNOLOGY | 1987年 / 41卷 / 09期

关键词：

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：103 / +

页数：1

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[1] ENHANCING THE GELATION OF BETA-LACTOGLOBULIN
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