Studies on the emulsifying properties of soybean proteins, 2: Viscosity and emulsion stabilizing property of soy protein isolate-sodium caseinate mixture
1984
Aoki, H. | Kato, J. | Watanabe, Y. (Otsuma Women's Univ., Tokyo (Japan)) | Shirase, Y.
AGROVOC关键词
书目信息
页码
pp. 333-338
其它主题
Milk / rheological properties; Caseine; Emulsificacion; Produit proteique / propriete rheologique; Productos proteinicos / propiedades reologicas
语言
日本人
注释
13 ref.; Summaries (En, Ja)
类型
Summary
1985-08-15
AGRIS AP