RHEOLOGICAL PROPERTIES OF SINGLE-CELL PROTEIN CONCENTRATE: DOPE FORMATION AND ITS FLOW BEHAVIOR
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1971.tb03364.x/fullpdf
Reference30 articles.
1. Anson , M.L. Pader , M. 1959 Methods for preparing a meat-like product
2. Aries , R.S. 1952 Method for extracting proteins from yeast
3. Atkinson , W.T. 1969 Aluminum-modified alginate fiber
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