THE EFFECT OF SOME MEAT PROTEINS ON THE RHEOLOGICAL PROPERTIES OF PECTATE AND ALGINATE GELS
- 1 September 1980
- journal article
- Published by Wiley in Journal of Texture Studies
- Vol. 11 (3), 247-256
- https://doi.org/10.1111/j.1745-4603.1980.tb00324.x
Abstract
No abstract availableKeywords
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