Structural Characterization of Amaranth Protein Gels
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2005.tb07139.x/fullpdf
Reference48 articles.
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2. micro structural properties of heat-set whey protein gels: effect of pH;Boye;Lebensm Wiss Technol,2000
3. Protein fractions in amaranth grain and their chemical characterization;Bressani;J Agric Food Chem,1990
4. Structural modifications of an amaranth globulin induced by pH and NaCl;Castellani;J Agric Food Chem,1998
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