Methods for Measurement of Rheological Changes During Thermally Induced Gelation of Proteins:Rheological monitoring can help us better understand the chemistry which produces desirable structure

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TextPublication details: March 1987Description: 100 In: Food Technology

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Holdings
Item type	Current library	Call number	Vol info	Status	Date due	Barcode
Journal Articles	BCAS Library		41;3	Available		JA02594

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