EFFECT OF ASCORBIC-ACID ON THE FOAMING AND GELLING OF GLOBULAR-PROTEINS
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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.
Full text not available from this repository.| Item Type: | Article | |||||||||
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| Divisions : | Surrey research (other units) | |||||||||
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| 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 | |||||||||
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| Depositing User : | Symplectic Elements | |||||||||
| Date Deposited : | 17 May 2017 10:17 | |||||||||
| Last Modified : | 24 Jan 2020 18:56 | |||||||||
| URI: | http://epubs.surrey.ac.uk/id/eprint/827204 |
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