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Gelation properties of soya and whey protein isolate mixtures

Comfort, S and Howell, NK (2002) Gelation properties of soya and whey protein isolate mixtures FOOD HYDROCOLLOIDS, 16 (6), PII S0268-. pp. 661-672.

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Item Type: Article
Authors :
NameEmailORCID
Comfort, SUNSPECIFIEDUNSPECIFIED
Howell, NKn.howell@surrey.ac.ukUNSPECIFIED
Date : 1 November 2002
Identification Number : https://doi.org/10.1016/S0268-005X(02)00033-4
Uncontrolled Keywords : Science & Technology, Physical Sciences, Life Sciences & Biomedicine, Chemistry, Applied, Food Science & Technology, Chemistry, CHEMISTRY, APPLIED, FOOD SCIENCE & TECHNOLOGY, soya, whey, proteins, gelation, rheology, eelectron microscopy, immunocytochemistry, BLOOD-PLASMA PROTEINS, YOGURT-LIKE PRODUCT, FUNCTIONAL-ASPECTS, PLANT FOODSTUFFS, SYSTEMS
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/827182

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