Refolding of thermally unfolded soy proteins during the cooling regime of the gelation process: effect on gelation-Reference-Cited by-同舟云学术

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Refolding of thermally unfolded soy proteins during the cooling regime of the gelation process: effect on gelation

Published:1988-03 Issue:2 Volume:36 Page:262-269
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Damodaran Srinivasan

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf00080a007

Cited by 124 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

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