Thermally induced protein gelation: Gelation and rheological characterization of highly concentrated ovalbumin and soybean protein gels
- 1 January 1986
- journal article
- research article
- Published by Wiley in Biopolymers
- Vol. 25 (1) , 31-59
- https://doi.org/10.1002/bip.360250105
Abstract
No abstract availableKeywords
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