MEASUREMENT OF GEL WATER-BINDING CAPACITY BY CAPILLARY SUCTION POTENTIAL-Reference-Cited by-同舟云学术

MEASUREMENT OF GEL WATER-BINDING CAPACITY BY CAPILLARY SUCTION POTENTIAL

Published:1978-07 Issue:4 Volume:43 Page:1264-1269
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

LABUZA THEODORE P.,LEWICKI PIOTR P.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1978.tb15284.x/fullpdf

Reference22 articles.

1. EFFECT OF ULTIMATE pH UPON THE WATER-HOLDING CAPACITY AND TENDERNESS OF MUTTON

2. J. Clifford, T.F. Child, E. Broda, and A. Locker, 1971 . Water in protein and polysaccharide gels. Proceedings of the First European Biophysics Congress, Baden, Austria, September . H. Springer-Lederer. Verlag der Wiener Medizinischen Akademie, Wien.3 : 461 .

3. Eine einfache Methode zur Bestimmung der Wasserbindung im Muskel

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