Author:
Aguilera José M.,Rojas Gonzalo V.
Reference25 articles.
1. Gelation of whey proteins;Aguilera;Food Technology,1995
2. Aguilera, J. M. and Baffico, P. (1997) Structure-mechanical properties of heat-induced whey protein/starch gels. Journal of Food Science 62. 1048–1053, 1066
3. Rheological, thermal and microstructural properties of whey protein-cassava starch mixed gels;Aguilera;Journal of Food Science,1996
4. Balagopalan, C., Padmaja, G., Nanda, S. K. and Moorty, S. N. (1988) Cassava in Food, Feed, and Industry. CRC Press Inc., Boca Raton, FL.
5. Progel and gel formation and reversibility of gelation of whey, soybean and albumen protein gel;Beveridge;Journal of Agricultural and Food Chemistry,1984
Cited by
31 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献