Role of the Thermal Denaturation-Aggregation Relationship in Determining the Rheological Properties of Heat Induced Networks for Ovalbumin and Vicilin
- 1 November 1989
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 54 (6) , 1624-1631
- https://doi.org/10.1111/j.1365-2621.1989.tb05175.x
Abstract
No abstract availableThis publication has 29 references indexed in Scilit:
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