Gel properties of a protein fraction of Vicia faba in dependence on some influencing factors
- 1 January 1982
- journal article
- Published by Wiley in Molecular Nutrition & Food Research
- Vol. 26 (5) , 421-425
- https://doi.org/10.1002/food.19820260504
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- On the gelation of Vicia faba protein in dependence on the acetylation degreeMolecular Nutrition & Food Research, 1981
- Contribution to the characterization of acetylated protein fractions of vicia faba in view of their functional propertiesMolecular Nutrition & Food Research, 1981
- Chemistry of the Crosslinking of Collagen during TanningPublished by Springer Nature ,1977
- Modifizierung der funktionellen Eigenschaften von Ackerbohnenprotein durch AcetylierungMolecular Nutrition & Food Research, 1977
- Untersuchung von Eiweiß‐ und Polysaccharidgelen im Zusammenhang mit ihrer Anwendung zur Herstellung künstlicher Nahrungsmittel. 2. Mitt. Mechanische EigenschaftenMolecular Nutrition & Food Research, 1974