TEXTURE AND MICROSTRUCTURE OF HEAT-FORMED EGG-WHITE GELS

被引：71

作者：

WOODWARD, SA ^{[1
]}

COTTERILL, OJ ^{[1
]}

机构：

[1] UNIV MISSOURI,DEPT FOOD SCI & NUTR,COLUMBIA,MO 65211

来源：

JOURNAL OF FOOD SCIENCE | 1986年 / 51卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1986.tb11123.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：333 / 339

页数：7

共 50 条

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