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Gelation properties of salt soluble meat protein and soluble wheat protein mixtures

Comfort, S and Howell, NK (2003) Gelation properties of salt soluble meat protein and soluble wheat protein mixtures FOOD HYDROCOLLOIDS, 17 (2), PII S0268-. pp. 149-159.

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Item Type: Article
Authors :
NameEmailORCID
Comfort, SUNSPECIFIEDUNSPECIFIED
Howell, NKn.howell@surrey.ac.ukUNSPECIFIED
Date : 1 March 2003
Identification Number : 10.1016/S0268-005X(02)00047-4
Uncontrolled Keywords : Science & Technology, Physical Sciences, Life Sciences & Biomedicine, Chemistry, Applied, Food Science & Technology, Chemistry, CHEMISTRY, APPLIED, FOOD SCIENCE & TECHNOLOGY, soluble wheat proteins, salt soluble meat proteins, gelation, rheology, phase contrast microscopy, electron microscopy, BLOOD-PLASMA PROTEINS, FUNCTIONAL-ASPECTS, GLUTEN, ALBUMIN, GELS
Related URLs :
Depositing User : Symplectic Elements
Date Deposited : 17 May 2017 10:17
Last Modified : 17 May 2017 14:48
URI: http://epubs.surrey.ac.uk/id/eprint/827181

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