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

Published 2010 View Full Article

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Title
Rheological properties of patatin gels compared with β-lactoglobulin, ovalbumin, and glycinin
Authors
Keywords
-
Journal
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
Volume 91, Issue 2, Pages 253-261
Publisher
Wiley
Online
2010-10-14
DOI
10.1002/jsfa.4178
References
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