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EFFECT OF ASCORBIC-ACID ON THE FOAMING AND GELLING OF GLOBULAR-PROTEINS

HOWELL, NK and TAYLOR, C (1995) EFFECT OF ASCORBIC-ACID ON THE FOAMING AND GELLING OF GLOBULAR-PROTEINS INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 30 (3). pp. 321-334.

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Item Type: Article
Authors :
NameEmailORCID
HOWELL, NKn.howell@surrey.ac.ukUNSPECIFIED
TAYLOR, CUNSPECIFIEDUNSPECIFIED
Date : 1 June 1995
Uncontrolled Keywords : Science & Technology, Life Sciences & Biomedicine, Food Science & Technology, FOOD SCIENCE & TECHNOLOGY, BOVINE BLOOD PLASMA, BOVINE SERUM ALBUMIN, EGG ALBUMIN, HYDROPHOBICITY, OVALBUMIN, PROTEIN MODIFICATION, SULFHYDRYL CONTENT, BOVINE SERUM-ALBUMIN, BLOOD-PLASMA PROTEINS, WHEAT-FLOUR DOUGH, FOOD PROTEINS, PHYSICOCHEMICAL PROPERTIES, FUNCTIONAL-PROPERTIES, DENATURATION, EMULSIONS, GELATION
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/827204

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