✦ LIBER ✦
Effects of Heating Rate and pH on Fracture and Water-Holding Properties of Globular Protein Gels as Explained by Micro-Phase Separation
✍ Scribed by Phanin N. Leksrisompong; Tyre C. Lanier; E. Allen Foegeding
- Book ID
- 111407258
- Publisher
- Institute of Food Technologists
- Year
- 2012
- Tongue
- English
- Weight
- 850 KB
- Volume
- 77
- Category
- Article
- ISSN
- 0022-1147
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