Chemically Induced Covalent Crosslinks Affect Thermo-Rheological Profiles of Fish Protein Gels

✍ Scribed by H.G. LEE; T.C. LANIER; D.D. HAMANN

• Book ID: 108821225
• Publisher: Institute of Food Technologists
• Year: 1997
• Tongue: English
• Weight: 135 KB
• Volume: 62
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1997.tb04361.x