Formation of Transparent Gels of Sesame 13S Globulin: Effects of Fatty Acid Salts
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1992.tb05431.x/fullpdf
Reference24 articles.
1. Mutual Supplementary Effect of the Proteins of Soybean and Sesame Meals
2. ELECTRON MICROSCOPY OF NETWORK STRUCTURES IN THERMALLY-INDUCED GLOBULAR PROTEIN GELS
3. Effects of limited proteolysis on functional properties of ovalbumin
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