Rheological Properties of Two Heat-Induced Protein Gels
- 1 May 1982
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 47 (3), 783-785
- https://doi.org/10.1111/j.1365-2621.1982.tb12714.x
Abstract
No abstract availableThis publication has 7 references indexed in Scilit:
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- On the Structure of Native, Denatured, and Coagulated ProteinsProceedings of the National Academy of Sciences, 1936