COMPOSITIONAL FACTORS THAT AFFECT THE EMULSIFYING AND FOAMING PROPERTIES OF WHEY-PROTEIN CONCENTRATES

被引：26
|
作者：
PELTONENSHALABY, R [1 ]
MANGINO, ME [1 ]
机构：
[1] OHIO STATE UNIV,OHIO AGR RES & DEV CTR,DEPT FOOD SCI & NUTR,COLUMBUS,OH 43210
来源：
JOURNAL OF FOOD SCIENCE | 1986年 / 51卷 / 01期
关键词：
D O I：
10.1111/j.1365-2621.1986.tb10843.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
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页码：91 / 95
页数：5
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