Factors Affecting the Water-Holding Capacity of Fibrinogen/Plasma Protein Gels Optimized by Response Surface Methodology
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2002.tb08780.x/fullpdf
Reference22 articles.
1. Some New Three Level Designs for the Study of Quantitative Variables
2. Equilibria in the fibrinogen-fibrin conversion
3. EFFECTS OF HEAT TREATMENT AND PROTEIN CONCENTRATION ON THE RHEOLOGY OF BOVINE PLASMA PROTEIN SUSPENSIONS
4. Gel Characteristics?Compression and Penetration of Blood Plasma Gels
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