Effect of ascorbic acid on the foaming and gelling of globular proteins
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1995.tb01381.x/fullpdf
Reference39 articles.
1. Ascorbic Acid Technology in Agricultural, Pharmaceutical, Food, and Industrial Applications
2. Determination of SH-and SS-groups in some food proteins using Ellman's Reagent;Beveridge;Journal of Food Science,1974
3. the sulphur chemistry of proteins;Cecil;Advances in Protein Chemistry,1959
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