Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Kathiroli, Kavitha"'
Autor:
Kathiroli, Kavitha1, Lakshmanan, Palaniappan1 lp_dde_au@yahoo.com
Publikováno v:
Annals: Food Science & Technology. 2020, Vol. 21 Issue 3, p634-648. 15p.
Publikováno v:
Sustainability, Agri, Food and Environmental Research. 9
Main aim of this work is to understand how the protein ovalbumin is affected by the presence of cosolvent and variations in pH of the medium. The addition of cosolvent in many cases is found to control the extent of denaturation and pH is one of the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::28e2be9fe76f999a8a3e07b5910aeb86
https://doi.org/10.7770/safer-v9n2-art2231
https://doi.org/10.7770/safer-v9n2-art2231