Characterization of Heat-Set Gels from RuBisCO in Comparison to Those from Other Proteins
Author:
Affiliation:
1. Functional Ingredients, TNO, P.O. Box 360, 3700 AJ Zeist, The Netherlands
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf502905g
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