RHEOLOGICAL PROPERTIES OF HEAT-INDUCED OVALBUMIN GELS PREPARED BY 2-STEP AND ONE-STEP HEATING METHODS

被引：42
|
作者：
KITABATAKE, N
TANI, Y
DOI, E
机构：
来源：
JOURNAL OF FOOD SCIENCE | 1989年 / 54卷 / 06期
关键词：
D O I：
10.1111/j.1365-2621.1989.tb05176.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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页码：1632 / 1638
页数：7
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