Thermally Induced Gelation of Selected Comminuted Muscle Systems?Rheological Changes during Processing, Final Strengths and Microstructure
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1984.tb12830.x/fullpdf
Reference63 articles.
1. J.C. Burgarella, 1983 . Chances In rheological properties of protein sols during processing . M.S. thesis , N.C. State-Univ., Raleigh.
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