Understanding the materials used in foods — Food materials science
- 31 December 1994
- journal article
- Published by Elsevier in Food Research International
- Vol. 27 (2) , 135-144
- https://doi.org/10.1016/0963-9969(94)90155-4
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- Hydrocolloid/Milk Gel Formation and PropertiesJournal of Food Science, 1992
- De novo design of proteinsCurrent Opinion in Structural Biology, 1991
- Protein engineering for materials applicationsCurrent Opinion in Structural Biology, 1991
- STRUCTURE OF FOODS1,2Journal of Texture Studies, 1980