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Mechanism of gel formation of food protein. Mechanism of heat-induced gelation of myosin.
SAMEJIMA, Kunihiko, YASUI, TsutomuVolume:
62
Year:
1988
Journal:
Journal of the agricultural chemical society of Japan
DOI:
10.1271/nogeikagaku1924.62.892
File:
PDF, 1.21 MB
1988