Accessing Gelling Ability of Vegetable Proteins Using Rheological and Fluorescence Techniques

AuthID
 P-000-23W
5
Author(s)
Tipo de Documento
Article
Year published
2005
Publicado
in INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, ISSN: 0141-8130
Volume: 36, Número: 3, Páginas: 135-143 (9)
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Publication Identifiers
Pubmed: 15996729
SCOPUS: 2-s2.0-23044473689
Wos: WOS:000231322600001
Source Identifiers
ISSN: 0141-8130
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