Author:
BARRETT ANN H.,CARDELLO ARMAND V.,PRAKASH ANURADHA,MAIR LISA,TAUB IRWIN A.,LESHER LARRY L.
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference35 articles.
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3. Progel and gel formation and reversibility of gelation of whey, soybean, and albumen protein gels
4. Texture Profile Method
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