Rheological properties of patatin gels compared with β-lactoglobulin, ovalbumin, and glycinin.

Autor: Creusot, Nathalie, Wierenga, Peter A, Laus, Marc C, Giuseppin, Marco LF, Gruppen, Harry
Zdroj: Journal of the Science of Food & Agriculture; Jan2011, Vol. 91 Issue 2, p253-261, 9p
Databáze: Complementary Index
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