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Structure and rheology of gels formed by aggregated protein particles

Authors :
van Vliet, T.
Source :
Food Hydrocolloids, 2000, 367-377, Food Hydrocolloids 2000 (2000)
Publication Year :
2000

Subjects

Subjects :
Physics and Physical Chemistry of Foods
Life Science
VLAG

Details

Language :
English
ISSN :
0268005X
Database :
OpenAIRE
Journal :
Food Hydrocolloids, 2000, 367-377, Food Hydrocolloids 2000 (2000)
Accession number :
edsair.dedup.wf.001..49b4f7d084884a1d211e6fe9aab56a27

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