Some physico-chemical aspects of protein processing into foodstuffs-Reference-Cited by-同舟云学术

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Some physico-chemical aspects of protein processing into foodstuffs

Published:1988-11 Issue:5 Volume:2 Page:339-370
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Tolstoguzov V.B.

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference74 articles.

1. Physikochemische Aspekte der Herstellung künstlicher Nahrungsmittel

2. Artificial Foodstuffs;Tolstoguzov,1978

3. Functional Properties of Food Macromolecules;Tolstoguzov,1986

4. New Forms of Protein Foods;Tolstoguzov,1987

5. Food Structure—Its Creation and Evaluation;Tolstoguzov,1988

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