Reference : Textural properties of pressure-induced gels of food proteins obtained under different t...
Scientific journals : Article
Life sciences : Biotechnology
http://hdl.handle.net/2268/77357
Textural properties of pressure-induced gels of food proteins obtained under different temperatures including zero
English
Dumoulin, Mireille mailto [Université de Liège - ULg > Département des sciences de la vie > Enzymologie et repliement des protéines >]
Osawa, S. [> >]
Hayashi, Rikimaru [> >]
1998
Journal of Food Science
Blackwell Publishing
63
92-96
Yes (verified by ORBi)
International
0022-1147
1750-3841
http://hdl.handle.net/2268/77357

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