Microcentrifuge-Based Method for Measuring Water-Holding of Protein Gels
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1993.tb06107.x/fullpdf
Reference17 articles.
1. DEPENDENCE OF THERMAL PROPERTIES AS WELL AS NETWORK MICROSTRUCTURE AND RHEOLOGY ON PROTEIN CONCENTRATION FOR OVALBUMIN AND VICILIN
2. Gel Characteristics?Waterbinding Properties of Blood Plasma Gels and Methodological Aspects on the Waterbinding of Gel Systems
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