EFFECTS OF ENZYMATIC MODIFICATION ON MORPHOLOGY OF NON-EXTRUSION TEXTURED SOY PROTEIN

被引：5
|
作者：
KUO, CM
TARANTO, MV
RHEE, KC
机构：
来源：
JOURNAL OF FOOD SCIENCE | 1978年 / 43卷 / 06期
关键词：
D O I：
10.1111/j.1365-2621.1978.tb07429.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：1848 / 1852
页数：5
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