![](/img/cover-not-exists.png)
Influence of pH and ionic strength on heat-induced formation and rheological properties of cottonseed protein gels
Zhou, Jian-zhong, Zhang, Hui, Gao, Lei, Wang, Li, Qian, Hai-FengVolume:
96
Language:
english
Journal:
Food and Bioproducts Processing
DOI:
10.1016/j.fbp.2015.06.004
Date:
October, 2015
File:
PDF, 1.57 MB
english, 2015