Gelation mechanism and percolation-Reference-Cited by-同舟云学术

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Gelation mechanism and percolation

Published:1989-08 Issue:4 Volume:3 Page:263-274
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Tokita Masayuki

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference41 articles.

1. Fundamentals of Dairy Chemistry,1965

2. Advances in the Microbiology and Biochemistry of Cheese and Fermented Milk;Green,1984

3. Non-Newtonian viscosity and dynamic viscoelasticity of blood during clotting

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