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Article (Scientific journals)
Textural properties of pressure-induced gels of food proteins obtained under different temperatures including zero
Dumoulin, Mireille
;
Osawa, S.
;
Hayashi, Rikimaru
1998
•
In
Journal of Food Science, 63
, p. 92-96
Peer Reviewed verified by ORBi
Permalink
https://hdl.handle.net/2268/77357
DOI
10.1111/j.1365-2621.1998.tb15683.x
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Dumoulin_1998.pdf
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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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