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Journal description
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Details for article 4 of 32 found articles
| Title: |
Comparison of the gel-forming ability and gel properties of α-lactalbumin, lysozyme and myoglobin in the presence of β-lactoglobulin under high pressure |
| Author: |
He, Jin-Song Mu, Tai-Hua Guo, Xishan Zhu, Songming Azuma, Norihiro Kanno, Choemon |
| Appeared in: |
Food hydrocolloids |
| Paging: | Volume 33 (2013) nr. 2 pages 10 p. |
| Year: |
2013 |
| Contents: | |
| Publisher: |
Elsevier Ltd |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 4 of 32 found articles
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