EFFECTS OF HEAT TREATMENT AND PROTEIN CONCENTRATION ON THE RHEOLOGY OF BOVINE PLASMA PROTEIN SUSPENSIONS
- 1 July 1978
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 43 (4), 1204-1209
- https://doi.org/10.1111/j.1365-2621.1978.tb15270.x
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
- FUNCTIONAL PROPERTIES OF PROTEINS ISOLATED FROM BOVINE BLOOD BY A CONTINUOUS PILOT PROCESSJournal of Food Science, 1975
- EFFECT OF DECOLORIZATION AND LACTOSE INCORPORATION ON THE EMULSIFICATION CAPACITY OF SPRAYDRIED BLOOD PROTEIN CONCENTRATESJournal of Food Science, 1973
- An Algorithm for Least-Squares Estimation of Nonlinear ParametersJournal of the Society for Industrial and Applied Mathematics, 1963
- The emulsifying capacity of blood seraClinica Chimica Acta; International Journal of Clinical Chemistry, 1962