Article (Scientific journals)
Textural properties of pressure-induced gels of food proteins obtained under different temperatures including zero
Dumoulin, Mireille; Osawa, S.; Hayashi, Rikimaru
1998In Journal of Food Science, 63, p. 92-96
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Disciplines :
Biotechnology
Author, co-author :
Dumoulin, Mireille  ;  Université de Liège - ULiège > Département des sciences de la vie > Enzymologie et repliement des protéines
Osawa, S.
Hayashi, Rikimaru
Language :
English
Title :
Textural properties of pressure-induced gels of food proteins obtained under different temperatures including zero
Publication date :
1998
Journal title :
Journal of Food Science
ISSN :
0022-1147
eISSN :
1750-3841
Publisher :
Blackwell Publishing
Volume :
63
Pages :
92-96
Peer reviewed :
Peer Reviewed verified by ORBi
Available on ORBi :
since 25 November 2010

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