Rheological properties of patatin gels compared with β-lactoglobulin, ovalbumin, and glycinin

✍ Scribed by Nathalie Creusot; Peter A Wierenga; Marc C Laus; Marco LF Giuseppin; Harry Gruppen

• Publisher: John Wiley and Sons
• Year: 2010
• Tongue: English
• Weight: 185 KB
• Volume: 91
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/jsfa.4178