ON THE NATURE OF THE CHEMICAL AND PHYSICAL BONDS WHICH CONTRIBUTE TO SOME STRUCTURAL PROPERTIES OF PROTEIN FOODS: A HYPOTHESIS

✍ Scribed by H. BUTTKUS

• Book ID: 108800520
• Publisher: Institute of Food Technologists
• Year: 1974
• Tongue: English
• Weight: 846 KB
• Volume: 39
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1974.tb02930.x