Influence of pH and ionic strength on heat-induced formation and rheological properties of cottonseed protein gels

Published 2015 View Full Article

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Title
Influence of pH and ionic strength on heat-induced formation and rheological properties of cottonseed protein gels
Authors
Keywords
-
Journal
FOOD AND BIOPRODUCTS PROCESSING
Volume 96, Issue -, Pages 27-34
Publisher
Elsevier BV
Online
2015-06-28
DOI
10.1016/j.fbp.2015.06.004

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