Gelation of soy glycinin; influence of pH and ionic strength on network structure in relation to protein conformation
Catriona M.M. Lakemond, Harmen H.J. de Jongh, Marcel Paques, Ton van Vliet, Harry Gruppen, Alphons G.J. VoragenVolume:
17
Year:
2003
Language:
english
Pages:
13
DOI:
10.1016/s0268-005x(02)00100-5
File:
PDF, 331 KB
english, 2003