Effect of Heating Rate on Thermally Formed Myosin, Fibrinogen and Albumin Gels
- 1 January 1986
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 51 (1), 104-108
- https://doi.org/10.1111/j.1365-2621.1986.tb10846.x
Abstract
No abstract availableKeywords
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